So I made the mistake of fiddling with my temperature controller while drunk last night and now my beer is at 25 degrees F. Most of it looks frozen. It's been in the primary for a week or so so I think primary fermentation was done, my question is did the yeast survive. Just worried that I won't be able to bottle condition with dead yeast.
You might have better luck getting an answer in the homebrewing forum. https://www.beeradvocate.com/community/forums/homebrewing.8/
You probably killed some of them but not all. Cheap insurance for bottle conditioning would be to get a dry yeast called CBC-1. It is made for bottle conditioning.
I ordered another packet of dry yeast, the same kind I originally pitched. Will I have to wait longer to bottle, and will this affect taste/ABV/etc...
Once it thaws, make sure its homogenous (not stratified from partial freezing) and take a gravity reading. If it's where it should be and there are no off flavors, go ahead and package, without pitching new yeast. If the gravity is high, pitch the new yeast and treat this basically like a new fermentation. If the gravity is where it should be, but you are tasting acetaldehyde (green apple) or diacetyl (buttery), I'd say make a small starter and pitch that into the beer after it gets going, i.e. once a healthy krausen appears on the starter.
