Frozen Lager

[BamaRooster]

Ok everybody, an unfortunate series of events has resulted in my Maibock being frozen, so I guess I now have an Eisbock. I understand that the freezing will require the re-pitching of yeast. I was thinking of using 1/3 packet of Nottingham. The question is, when is the best time to add it. I still have to lager for 8 more more weeks, and then I will bottle. I know you all can help with this.

 

[Yooper]

Ok everybody, an unfortunate series of events has resulted in my Maibock being frozen, so I guess I now have an Eisbock. I understand that the freezing will require the re-pitching of yeast. I was thinking of using 1/3 packet of Nottingham. The question is, when is the best time to add it. I still have to lager for 8 more more weeks, and then I will bottle. I know you all can help with this.

Once the beer thaws, you'd still have a maibock, unless you remove some of the frozen water.

Anyway, when I re-yeast a lager, I do it at bottling. I boil up the priming solution, and cool it in my bottling bucket. Then I stir in 1/3 package of nottingham and rack the beer into that, and proceed with bottling. It works great!

 

[zac]

As always Yooper nailed it....

Any lager that freezes on me gets extra yeast for bottling, and for bottling only. Warm it up a little bit and you'd be suprised how many of the yeasties survived their frozen voyage.

 

[wailingguitar]

I agree with the above... That is, assuming that the actual fermentation was complete...

 

[BamaRooster]

Oh yes, fermentation was complete. OG 1.066, FG 1.015, 19 days in primary. 55 degrees and raised for a 48 hour 68 degree rest. The frozen Maibock had been in the lager tank for 2 weeks.

Thanks for the info yooper. I have some nottigham in the fridge and will add before bottling!