Froze my starter

[JollyToper]

I froze about about the equivalent of four packs of Bavarian lager yeast in a 2L starter while trying to decant it.

I hoped to pitch that yeast into a Marzen tomorrow (Saturday) evening. I've got about 36 hours.

What do I do? Thaw it out to liquid today and then keep it at 32*F to try to finish decanting overnight and the rest of tomorrow?

Should I decant and give it some wakeup wort mid-day tomorrow?

Is it too risky thawing it after freezing? Should I just go buy more yeast?

I don't know how bad I hurt the yeast.

Thanks for you help!
Dan

 

[Yooper]

Well, if the yeast froze it'll probably be dead. There might be some viable yeast in there, if it didn't freeze solid.

I'd get a starter going right now, and see if I could revive them.

 

[Saccharomyces]

You're hosed. Get a fresh pack and start over. You can pitch a starter in as little as 12 hours after making it, if active fermentation begins, I've done it before and the lag time was almost nil.

 

[JollyToper]

Thanks guys. It seems unanimous. I got a quick email response back from JZ as well. I'm off to buy more yeast at the LHBS.

Silly mistake. Another lesson learned!

I appreciate the quick responses.
Dan