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Old 01-21-2009, 08:58 PM   #1
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Default My yeast froze in shipping..

I bought ingredients to do a LME hefeweizen from austin homebrew, including liquid yeast which was frozen upon arrival... from what I have read here, that yeast is most likely toast. I don't have the yeast in front of me, but I think it was a type of Wyeast Weizen...

Now, I will be getting a strain of ale yeast (derivitive of the Wyeast American Ale I believe) from a local microbrew for other batches... I know I am not giving much details, but would this microbrew yeast work with the hefe? Or would it be in my best interest to buy more weizen yeast?
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Old 01-21-2009, 09:01 PM   #2
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Why not make a starter just to see?
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Old 01-21-2009, 09:06 PM   #3
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+1, no reason not to make a starter with the yeast package that froze, most likely there are still some viable cells in there. Making a starter will not only prove there's still live yeast, but also increase the cell count to more than you would have had with a fresh new package.
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Old 01-21-2009, 09:15 PM   #4
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Yeah, I will probably do a starter... How long should I let it go before determining one way or the other?
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Old 01-21-2009, 09:17 PM   #5
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Doing my first starter tomorrow. From what I have read you should know within 24 hours.
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Old 01-21-2009, 09:19 PM   #6
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Quote:
Originally Posted by undertow View Post
Yeah, I will probably do a starter... How long should I let it go before determining one way or the other?
Give it 24-48 hours, don't forget to shake/swirl it as often a possible, or if you have a stir plate it's even better.
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Old 01-22-2009, 12:15 AM   #7
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Your yeast will be fine. When people develope their yeast bank, aren't they frozen? In the short term it will be fine. I would always use a starter to build your count.
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Old 01-22-2009, 01:04 AM   #8
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Your yeast will be fine. When people develope their yeast bank, aren't they frozen? In the short term it will be fine. I would always use a starter to build your count.
People use glycerin to prevent cell damage when freezing yeast. I'm guessing it's not a standard ingredient in liquid yeast packages.
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Old 01-22-2009, 01:06 AM   #9
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I got a pack that was completely frozen last week. I thawed it and smacked it and it was completely swelled withing 3 hours. I made a starter and pitched it into my wort and it fermented out in 3 days at 56F. My only recommendation would be to make your starter slightly larger than you normally would, because freezing like that will reduce the viability of the yeast.
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Old 01-22-2009, 01:11 AM   #10
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a hefe depends a lot on the yeast so by using an ale yeast you won't get a hefe
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