Frozen beer help

[sirbrewsalittle]

So heres the deal. I started using a deep freezer to ferment my beer (in washington they don't have A/C). I used it once on my last batch and it turned out fine. This time for some reason my beer froze. Heres my question, did I just kill my beer (yesties) or will they come back to life once it warms up? Thanks for any info.

 

[myndflyte]

They should come back to life. But it sounds like you need to invest in a temperature controller. Or if you have one, what did you set it to?

 

[sirbrewsalittle]

I don't have a temp controller. I have the freezer on loan from SWMBO. She's not using it right now so she gave me permission to use it.

 

[Munchkin]

They should come back to life. But it sounds like you need to invest in a temperature controller. Or if you have one, what did you set it to?

I was under the impression the yeast cell membrane ruptures when frozen. I suppose it depends if your entire batch froze or just crystallized on the surface.

 

[rodwha]

You'll need to wire it up with a temp controller so that you can adjust the temp to proper brewing temps and back to freezing again. It's not that hard, and can be done in a way that you can put it back the way it was.

 

[myndflyte]

Get this: http://www.amazon.com/gp/product/B00368D6JA/?tag=skimlinks_replacement-20

You plug the freezer into the controller and the controller into the wall and the controller will regulate when to give the freezer power to turn it on. Set it and forget it.

 

[sirbrewsalittle]

If the yeast did die, would adding more yeast save the beer, or is this batch screwed?

Thanks again for the info guys.

 

[podz]

I was under the impression the yeast cell membrane ruptures when frozen. I suppose it depends if your entire batch froze or just crystallized on the surface.

People who propogate their own yeast freeze it until they need it.

 

[Zepth]

If the yeast did die, would adding more yeast save the beer, or is this batch screwed?

Thanks again for the info guys.

If that's the case re-pitch when it's the right temp and try again. No good reason for it to be a write off.

People who propogate their own yeast freeze it until they need it.

I was on the understanding that certain strains are freeze tolerant and others are finished if they freeze. And don't frozen slants usually need a special treatment (I want to say glycol but could be wrong. Glycerin?) before going into the freezer? Similar to that frog that replaces water with sugar before going sub zero and going into "frozen like brick" status?

 

[podz]

And don't frozen slants usually need a special treatment (I want to say glycol but could be wrong. Glycerin?) before going into the freezer?

You're right. Glycerin is needed.

 

[william_shakes_beer]

People who propogate their own yeast freeze it until they need it.

But there are special steps involved in safely freezing yeast. Go over to the yeast forum and look up freezing yeast . Might even be a sticky. I have never had a need to freeze yeast, but from my readings over on the yeast forum, ice forms micro crystals that act like tiny spears and puncture the yeast cell membranes, killing the cells. Depending on how hard a freeze it was, the yeast may all be dead or not. I'd take it out of the freezer and let it warm up under an airlock. If it doesn't show visible signs of fermentation within 24 hours of reaching yeast ferment temp, repitch. If you can't get a temp controller for your freezer, do a swamp cooler or just leave it in a warm room.

 

[sirbrewsalittle]

I have it sitting in the freezer but the freezer is off and open to try and warm it up some.

 

[sirbrewsalittle]

Good news it warmed up and the yeast came back to life!