What happens if liquid yeast freezes

I brewed up the beer yesterday and as of this morning the airlock is already showing signs of fermentation! So far so good! You must log in or register to reply here.

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Jlsbrew Jan 13, Jan 14, BrewNinja1. VegasBrew Feb 18, Replies 3 Views Feb 18, passedpawn. Latest posts I. General Homebrew Discussion. Adjusting RO water pH to 5. Brew Science. Best Equipment for new brewers Latest: Soulshine2 1 minute ago. Beginners Beer Brewing Forum. The frozen yeast can be stored in a home freezer for up to several years. This assumes there are no power outages that would allow it to thaw. Of course, at some point in the future, you will want to revive the refrigerated or frozen yeast and use it again.

With frozen yeast, you may have a similar purpose, or you may wish to culture a plate from the frozen sample in order to ensure that it is pure. If frozen, remove the test tube or vial from the freezer and first place it in the refrigerator.

Allow three to five days for it to thaw. At that point, the thawed yeast is treated the same as a refrigerated agar plate. Remove from the refrigerator and keep at room temperature overnight. Now the process is one of increasing the population by making yeast starters while maintaining good sanitation throughout.

If you have experience with making a starter, you should be familiar with the instructions for preparing sterile wort. A frozen tube or vial can be stepped up first to about 70 mL 2 oz. Reviving yeast from agar plates requires an additional step. In that case, start with a single colony on the surface of the plate. Prepare a sterilized test tube with about 10 mL 0. Use the sterilized inoculation loop to gather the single yeast colony from the plate and immerse it in the starter wort, swirling it until the yeast is mixed well.

Place the cap loosely on the tube, but do not seal it. Set it in a warm location for about 48 hours. You may see bubbles during that time, but the only definitive indication of activity will be yeast sediment at the bottom of the tube. This is used as the source for successive starters in the same manner as frozen yeast. If you are a conscientious, detail-oriented brewer, you can become an experienced and committed yeast rancher and successfully maintain your own relatively pure source of this most valuable of brewing ingredients.

Yeast nutrients may not always be needed. Learn what they are made from, when you should add them, and why, in certain situations, they are highly recommended. One of the biggest ways commercial brewers save money is by reusing yeast from one batch to another. We share how to harvest yeast from a previous batch, as well as collecting yeast samples from commercial beers.

Log In Support Cart 0. Search for: Index. Why bother? Mad science Long-term maintenance of your stock of yeast strains demands more stringent quality control and greater involvement in the process. Going to the source The first step in yeast culturing is to start with a relatively pure source of the yeast itself. Waking the dead Of course, at some point in the future, you will want to revive the refrigerated or frozen yeast and use it again.

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Neither of the LHBS has it in stock. If I order it online and it freezes in transit will it work as well as if it had never been frozen? Thanks in advance for your advice. It's easier to read brewing books and get information from the forum than to sacrifice virgins to appease the brewing gods when bad beer happens!

We were just trying to get additional information to determine whether his observation was relevant to the conditions of the experiment or not. Also there are kitchen freezers and deep freezers. In a chest freezer I expect you could store the yeast for a very long time with out doing any more damage than happened during the freeze.

NOT true. A self defrosting freezer does NOT thaw the contents. It simply heats the evaporator and melts the frost for 15 or 20 minutes. I was once lagering in my keezer when I had a bit overflow. After cleaning up the mess, I forgit to put the temperature controller probe back in the keezer and the entire batch froze solid luckily it was a plastic carboy.

When I noticed s few days later, I took the carboy out and let it melt at cellar temperature. Then returned it to the keezer with the probe this time. That beer finished fermenting okay and went on to win an award so apparently the yeast was fine. That is the stuff of nightmares. I wonder if that actually improved the clarity.

I had a mini fridge with bad temperature control, a couple times it froze commercial beers and they ended up with brown flakes in them when they thawed tasted fine though. Those flakes could have settled out during your lagering. I would be interested in seeing an experiment with different brands of yeast.

Not all yeast brands are packaged the way Imperial yeast is. These Experiments are great and interesting but a bit frustrating if one wants to replicate them since the ingredients, particularly the yeast, are available in all parts of the country. You can use this link to see where Imperial has retailers. Yeah, I thought as much! But my comment was implying that Imperial Yeast works with vendors all over the US and some in Canada as well, so you should be able to get their products without cost prohibitive shipping.

Check out that map I linked earlier:. Why not freeze it for 6 months then do the experiment. Yeast companies may not be happy if freezing for long periods has no effect. That would really be an interesting brew. You can make bread dough with yeast, freeze it for months and it still rises as well as fresh made dough.

Never thought about beer yeast being that tough, interesting Exbeeriment.