Let me know what you think on this one.
I've got an Amber that I put out in the garage to cold crash. My plan was to transfer to keg and then wash and bottle off the yeast for the next batch I'm brewing next weekend.
Oops. We left the garage door open last night. Needless to say at 7 degrees when I woke up, my carboy was over a quarter frozen. I guessing this pretty much kills off most the yeast eh? I brought it in to thaw out and transfer today but I had a couple questions:
1) Do you think the yeast I'd collect from washing (or just re-pitching on top of the existing cake, I'm aware of opinions on that...) would still be viable and worth re-using at all?
2) I was also planing on using gelatin for clearing. If I do, I'm guessing that it would also complicate re-using the yeast in any manner.
Right now my plan is to just go ahead and add the gelatin once my carboy thaws, then transfer beer to the keg (once it clears) and ditch the yeast/traub. However, let me know if you think I might still be able to salvage the yeast (on a large scale, I already have slants) for future use. I'm trying to avoid the need for a starter next weekend.
It's not being lazy, it's being "efficient", right?
I've got an Amber that I put out in the garage to cold crash. My plan was to transfer to keg and then wash and bottle off the yeast for the next batch I'm brewing next weekend.
Oops. We left the garage door open last night. Needless to say at 7 degrees when I woke up, my carboy was over a quarter frozen. I guessing this pretty much kills off most the yeast eh? I brought it in to thaw out and transfer today but I had a couple questions:
1) Do you think the yeast I'd collect from washing (or just re-pitching on top of the existing cake, I'm aware of opinions on that...) would still be viable and worth re-using at all?
2) I was also planing on using gelatin for clearing. If I do, I'm guessing that it would also complicate re-using the yeast in any manner.
Right now my plan is to just go ahead and add the gelatin once my carboy thaws, then transfer beer to the keg (once it clears) and ditch the yeast/traub. However, let me know if you think I might still be able to salvage the yeast (on a large scale, I already have slants) for future use. I'm trying to avoid the need for a starter next weekend.
It's not being lazy, it's being "efficient", right?
