okay so i opened it up and it looks a-ok, no infections or anything. however, when i bottle it for carbonation, should I add more yeast (assuming the yeast that froze is dead), or take my chances with an uncarbonated beer?
I live in New England.
I put a 5 gallon batch in my garage for primary fermentation (plastic bucket). Then I had so much stuff going on I had to let it be for a month or two. Then it got so cold that it froze.
My question is:
Now that it is warming up, and is melted, can I bottle...