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Old 06-22-2013, 09:12 PM   #1
travlin
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Jan 2013
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Hi, I'm looking for a little advise on my NB Caribou Slobber extract kit and i'm afraid i made a mistake by tossing the danstar windsor ale dry yeast in the freezer for a few weeks till i got around to brewing it, well After i removed it from the freezer i read the package and it says to store at 41-50 degrees F.
"guess i should have read it before tossing in the freezer"

So, I decided to give it a whirl and brew it anyway, All went well without any problems and i pitched it with this yeast after thawing it out while brewing...

Well SG started at 1.052 as it should be and the next morning the brew was bubbling "although not as rapidly as most brews I've done" but then came to a stop by the following day.. So i took a reading and was at 1.020 then waited a couple days and checked again, Still at 1.020 "no change"

So, my question is , Could i have screwed up the yeast by freezing it? And if so should i consider repitching?

 
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Old 06-22-2013, 09:25 PM   #2
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What's the final gravity supposed to be?
What's the temperature of the fermentation?

Try giving the fermenter a swirl, do not shake it, just swirl it, give it a few and see if it will start back up.

If your fermenting in the low 60's try warming it up to the upper 60's
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Old 06-22-2013, 09:44 PM   #3
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It's not uncommon for extract batches to hit a wall and finish at 1.020. Especially if you add all of the extract at the beginning of the boil. I'd be willing to bet that it's done, and you're not going to get much lower. With that said, it sounds like it's only been a few days since you pitched. As mentioned warm it up a little and let it sit for another few days then re-check the gravity.
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Old 06-22-2013, 09:54 PM   #4
travlin
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ok , temp is right at 70 f and the fg should be around 1.012

 
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Old 06-22-2013, 09:55 PM   #5
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Quote:
Originally Posted by travlin View Post
ok , temp is right at 70 f and the fg should be around 1.012
With windsor yeast, and using extract, I'm surprised it dropped all the way to 1.020. It's simply done, and done at 1.020. That is fine for that beer, and it can be bottled.
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Old 06-22-2013, 11:01 PM   #6
travlin
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ok thanks to u all

 
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Old 06-22-2013, 11:03 PM   #7
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Yeah, Windsor is notorious for fermenting fast and not attenuating as far as most other strains. In some styles, that's a plus. Other times, it leaves you with a higher FG than you were looking for. The Caribou Slobber I've had was fairly sweet. You should be fine.

BTW- you didn't hurt that dry yeast at all by putting it in the freezer.
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Old 06-25-2013, 01:22 PM   #8
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Quote:
Originally Posted by BigFloyd View Post
BTW- you didn't hurt that dry yeast at all by putting it in the freezer.
I've never used the yeast in question here but I do use Fermentis dry yeasts all the time and keep them at 0F in the freezer up until a few hours before pitching. Been doing it this way for years. It was my understanding in fact that freezing dry yeast is the best way to store them (as well as hops, which I also keep in the freezer).

Both are kept in foodsaver bags:



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Old 06-25-2013, 03:29 PM   #9
Shenanigan
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I brewed this 2 weeks ago and did a ton of reading after brewing. I read that with this kit the windsor rarely gets below 1.017. I hit that 3 days after and have had 0 airlock activity since. I decided it'd be a waste of beer to keep taking readings since it would just be sitting for another 3 weeks. In contrast, my American wheat with a half pound of honey and US-05 was bubbling for at least 5 days (I had to go away after the 5th day). Probably will never use windsor again. It also is apparently a low flocculator so it sitting in the primary for almost a month will probably be good for clearing.
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Old 06-25-2013, 03:41 PM   #10
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Quote:
Originally Posted by Shenanigan View Post
I brewed this 2 weeks ago and did a ton of reading after brewing. I read that with this kit the windsor rarely gets below 1.017. I hit that 3 days after and have had 0 airlock activity since. I decided it'd be a waste of beer to keep taking readings since it would just be sitting for another 3 weeks. In contrast, my American wheat with a half pound of honey and US-05 was bubbling for at least 5 days (I had to go away after the 5th day). Probably will never use windsor again. It also is apparently a low flocculator so it sitting in the primary for almost a month will probably be good for clearing.
A good cold crash will help clear that beer in a short time.

 
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