Dumb question about yeast viability. IF the fermenter were to have frozen wouldn't there be some concern that the ice crystals would lyse the yeast cells creating a situation similar to autolysis? Probably wouldn't matter in a small package (bottle) where the cell count isn't as high, but in a fermenter (pail/carboy) it seems like there could be some repurcussions. I'm still a newcomer and am just curious.
i just put my fermenter outside tonight to cool it off a bit. planning to bottle tomorrow night.
low is supposed to be 28*, but it would take a long time to freeze five gallons solid, especially a 6% ABV 5 gallons.
now i am thinkin i should bring it inside in the morning.