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Old 09-14-2009, 04:48 PM   #1
BarnabyHooge
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Jul 2008
Chicago ~ Rogers Park
Posts: 153


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.

 
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Old 09-14-2009, 04:55 PM   #2
brewt00l
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Dec 2006
Doylestown, PA
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if your sanitization is solid, I'd pitch away with no worries

 
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Old 09-14-2009, 04:57 PM   #3
tdavisii
 
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Jan 2007
St. Louis
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I think it will be fine waiting for a day.

 
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Old 09-16-2009, 05:54 AM   #4
cladinshadows
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Jan 2009
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I've waited 36 hours to pitch and then it took another 36 to get moving... the beer tastes great!

When we pay such close attention to sanitation I think you don't have to worry...

 
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Old 09-16-2009, 01:32 PM   #5
Scooby_Brew
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Jun 2009
Canton, MI
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Just use the yeast from the previous batch. You don't even have to wash it. The wort can wait a day, don't worry you will be just fine.
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