Frozen during fermentation

Discussion in 'Homebrewing' started by kdb150, Jun 17, 2013.

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  1. kdb150

    kdb150 Devotee (462) Mar 8, 2012 Pennsylvania

    Due to a mishap with the settings on my temperature control device, I ended up cranking the temp in my chest freezer down to a cool 2 degrees F roughly 36 hours after pitching my hefeweizen; it already had a nice krausen that was still growing. Fortunately I caught it the same day about 10-12 hours later, and while the bottom of the bucket had begun to get slushy, it wasn't frozen solid. I decided the best course of action was to RDWHAHB, so I simply sloshed it around, left it out overnight in my 72-ish degree basement, came back down the next morning, and it was bubbling away as if nothing ever happened. It is now back in my chest freezer at a not-so-cool (relatively speaking) 64 degrees.

    Has anyone ever had this happen? I'm expecting this thing will fully attenuate, but weizen yeast can be a bit finicky when it comes to the flavors it gives off. Has this ever happened to anyone? If so, was there any noticeable difference in the final product?
     
  2. inchrisin

    inchrisin Defender (654) Sep 25, 2008 Indiana

    I haven't frozen my beer before, but yeast should be able to hang out in that condition for a short period of time. I'm not sure if you're going to get more clove or more banana from what you've done to the little guys.
     
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