naperboiler
New Member
Hello everyone-
I am very new to Home brewing and have been reading up quite a bit on numerous topics and something that I have really noticed is the cost of yeast. I am interested in freezing yeasts and something that I have not yet read is flash freezing. I am a big foodie and have always been a fan of Alton Brown's "Good Eats" on the Food Network. One one of his episodes, he tackles the issue of freezing strawberries. Freezing conventionally results in mushy fruit when thawed because of ice crystals fracturing cell walls because the ice crystals grow slowly. His solution was to cool the fruit close to freezing temperature and then to use dry ice to immediately flash freeze. The science behind this is that the ice crystals are supposed to be much smaller and cell walls do not get ruptured. I have tried this approach on strawberries and blueberries and it does work. Would this approach help with freezing yeast?
I am very new to Home brewing and have been reading up quite a bit on numerous topics and something that I have really noticed is the cost of yeast. I am interested in freezing yeasts and something that I have not yet read is flash freezing. I am a big foodie and have always been a fan of Alton Brown's "Good Eats" on the Food Network. One one of his episodes, he tackles the issue of freezing strawberries. Freezing conventionally results in mushy fruit when thawed because of ice crystals fracturing cell walls because the ice crystals grow slowly. His solution was to cool the fruit close to freezing temperature and then to use dry ice to immediately flash freeze. The science behind this is that the ice crystals are supposed to be much smaller and cell walls do not get ruptured. I have tried this approach on strawberries and blueberries and it does work. Would this approach help with freezing yeast?