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Old 09-21-2012, 04:28 PM   #1
sawwas72
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Default Frozen yeast...is it dead??

So, I washing my yeast from my last batch and put it in the freezer to layer it out quickly and forgot it. Realized what I'd done this morning and stuck it in the fridge on the way to work. I killed it didn't I?


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Old 09-21-2012, 04:37 PM   #2
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how long did the yeast spend in the fridge? enough to freeze them solid?

if so, yes i fear they are dead.

a moment of silence, please.


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Old 09-21-2012, 04:42 PM   #3
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Oh yeah, frozen solid.
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Old 09-21-2012, 04:43 PM   #4
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Oh my God you´ve killed the yeasties! You bastards!!!
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Old 09-21-2012, 04:44 PM   #5
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It was a clean trub too. That sucks.
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Old 09-21-2012, 05:10 PM   #6
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there are lots of threads on here discussing it - short answer is it depends - at best it severely impacted the viability but may still be salvagable with a small starter and then step up from there

i had a smack pack of 1450 delivered last week that was accidentally placed in the freezer and I'm planning on doing a small starter to see if any yeast survived
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Old 09-22-2012, 12:08 AM   #7
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I wouldn't call em dead yet. I just had a similar incident. I unthawed them, made a new starter and threw them in there. They did fine. Let them munch for a few days and put them back in the fridge for future use.I l
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Old 09-22-2012, 02:47 PM   #8
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I've done it for a few days, thawed it slowly, pitched it as usual and wouldn't you know it, that fermentation took off like a rocket. Think of it this way, the yeast that live are only going to cannibalize the yeasties that you murdered, built in yeast nutrients!
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Old 09-23-2012, 12:03 PM   #9
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same question different form of yeast
I ordered in a Hop Zombie batch with the small brew kit from smallbatchhomebrew and put the hop bag in the freezer. forgot to take out the US-05
does dry yeast do ok frozen or does it have the same problem with viability?
I'm assuming it will be ok if I use the entire packet for 1.25 G
would appreciate any thoughts
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Old 09-23-2012, 01:54 PM   #10
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Dried yeast will be perfectly ok.
Freezing damages liquid yeast when ice crystals pierce cell walls.
Dry yeast doesn't have that problem


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