Primary Fermentation Frozen Solid

[sloper3819]

Well after a week away for vacation, I returned to a California Common that is frozen solid in primary fermentation. My assumption is the Inkbird relay stuck at some point and kept the freezer running. Disappointed given this was my first common to brew.

Any recommendations or thoughts on a salvage operation. I plan to let the temperature rise as it melts and see what I get.

Shane

 

[mongoose33]

It kind of depends on when things dropped below the yeast's best temp. You used...810 or 2112? You probably can have it work down to maybe 55 or 50, but below that the yeast bails out.

And if it freezes, well, there you are, as you know.

If it didn't drop too cold until after it was done fermenting, you might be able to salvage it. Final gravity will pretty much tell you that. What you wouldn't have gotten if it did finish was much in the way of conditioning.

When I brew a CalCommon, it typically takes 3+ weeks, sometimes 4 weeks, to smooth out and be what I want it to be. So if you did have almost full attenuation and it tastes green, give it some time.

 

[sloper3819]

2112, it had been pitched for about 6 - 7 days at a temp of 66 degrees. Not sure after that....I was gone.

 

[Staticsouls]

Thaw it, and take a gravity sample. If it isnt finished repitch.

 

[Langchop]

Sounds like taking cold crashing a little too seriously!

Anyway..Is it still beer?...ditto what Staticsouls said.

 

[Vale71]

If you plan on bottle conditioning you will definitely need fresh yeast anyway.

 

[sloper3819]

UPDATE: Beer thawed slowly and fermentation restarted. I think I was about halfway through fermentation. Beer turned out fine.