4 replies to this topic

[Bklmt2000]

My latest brewing blunder occurred last week Sunday.

 

After brewing my latest IPA, I pitched half of a saved slurry of US-05; fermentation was solid within 12-24 hours, so no worries there.

 

My blunder occurred when I didn't realize that with the small volume of water remaining in the unpitched slurry, that the yeast could freeze.  And it did.

 

Went down to the lager fridge yesterday morning (where i normally keep my yeast sliurries), and the damn slurry was frozen solid, probably for a good 2-3 days since brewday.

 

I thawed the contents of the flask and made a starter wort today; thawed slurry and starter wort are currently cohabitating on my stirplate.

 

So PHBT: are my efforts in vain, and the yeast is beyond hope, or is there a decent chance my yeast is going to come back?

[MakeMeHoppy]

I've only ever refrigerated yeast so I can flip a coin for you if that will help.  I just the answer is to see how it goes OR steal some yeast from the already fermenting batch when you can.

[positiveContact]

i'd probably move on to some new yeast.  that's just me though.  if you had the ability to count cells after your starter i guess that could be something but i'd still be worried about the health of those little guys.

[djinkc]

I think it's toast - ruptured cell membranes.  IIRC you can freeze or have it at freezing temps mixed with glycerin.

 

If it starts I'm wrong but I would guess there would still be a lot of dead yeast remains in there.

[Bklmt2000]

Thanks for the feedback, all.

 

I've resigned myself to this yeast being beyond redemption, but i figured since i had the time and some spare DME around, why not? 

 

I'll give it a few days on the stirplate before i admit defeat, but I'm not hopeful this slurry is viable.

 

As MMH says above, I will probably just harvest some more yeast once my current batch is kegged in a couple weeks and start fresh(er).