Hello fellas!
Chinook IPA extract kit
OG - 1.053
FG 1.014
Dry hopped for 7 days.
This was my first time cold crashing in my basement fridge. I left it at the temp that I keep it at while all the beers are in it, expecting it to be fine. 24 hours after putting the carboy in the fridge, I noticed it was starting to get slushy at the top inch or two. I pulled it out, adjusted the fridge temp and let them both warm up. It's now happily in the fridge at 34* F.
My question is, will the yeast still be okay for bottling? Or should I rehydrate 1/5 of a pack of yeast into the bottling bucket with the priming sugar to ensure carbonation? By no means was it frozen solid, I was able to rock it a little and it still moved freely, but like I said the top couple of inches was starting to get slushy.
If I should use more yeast, how much and does it matter what kind? I'd have to go grab some from the store. The extract recipe called for US-05.
Thanks everyone!
Chinook IPA extract kit
OG - 1.053
FG 1.014
Dry hopped for 7 days.
This was my first time cold crashing in my basement fridge. I left it at the temp that I keep it at while all the beers are in it, expecting it to be fine. 24 hours after putting the carboy in the fridge, I noticed it was starting to get slushy at the top inch or two. I pulled it out, adjusted the fridge temp and let them both warm up. It's now happily in the fridge at 34* F.
My question is, will the yeast still be okay for bottling? Or should I rehydrate 1/5 of a pack of yeast into the bottling bucket with the priming sugar to ensure carbonation? By no means was it frozen solid, I was able to rock it a little and it still moved freely, but like I said the top couple of inches was starting to get slushy.
If I should use more yeast, how much and does it matter what kind? I'd have to go grab some from the store. The extract recipe called for US-05.
Thanks everyone!
