So, after spilling grain out of the mill hopper, two stuck sparges and a stuck spout on the brew kettle, the 1 liter starter I put in my 42 degree cold conditioning freezer to drop the yeast froze solid.
It's a fairly well hopped trippel that will be sitting for 24 hours before I A. pitch washed saison yeast from prevoious batch, or B. maybe pitch two packs of new Wyeast packets if I can get them on the way home from work.
Is it a lost cause? Is this just going to be a festering infected mess no matter what.
I'm confident in my sanitizing practces but I'm thinking this may be my first infected batch. I'd hate to drop $15 on new yeast if it's a lost cause.
Worst. Brew Day. Ever.