Frozen Porter: What to do?

Discussion in 'Homebrewing' started by koopa, Jul 30, 2013.

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  1. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Well I just checked on my 11 gallons of porter and found that my chest freezer was at 30 degrees F and the beer was no longer in liquid form. It wasn't extremely frozen (not to the point where the water and alcohol separated) but when I slightly tilted the carboy, the wort line didn't move. It was my fault, as I screwed up when setting my temperature controller.

    Here's the thing..... This was a low gravity (1.046 OG) beer that had yeast pitched into it around 3pm on Saturday. Plenty of Krausen on Sunday and also some on Monday at 8pm when I made the controller mistake, although it was slowing down slightly compared to the previous 2 days. So the yeast had 53 hours to ferment the beer prior to the big freeze. While I believe a vast majority of the fermentation probably happened during that time frame (I'll take a gravity reading when the beer is liquid again) but clearly fermentation was not yet done. Although the controller was accidentally set to 30F for 21 hours, I'm sure it took a little while to get the beer down to that temperature too.

    With all that being said, I assume my yeast is dead (not sure, will know more when the beer thaws) so my action plan as of now is to:

    1. Let it thaw out
    2. Look for any signs of yeast life
    3. Take a gravity reading
    4. Pitch new yeast right into primary (If I pitch again, do I base my pitch count on the OG or the currrent gravity?)

    Does that sound like the best bet?
    Any reason to rack the beer to secondary on top of new yeast instead of just pitching new yeast into primary?
    Is there a better course of action?
    Is the batch a gonner regardless of what I do? I doubt it, but I'd still rather ask than waste my time if it can't be fixed.
     
    #1 koopa, Jul 30, 2013
  2. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I'd go a touch warmer than you originally planned. Get that yeast going. 66F? You should be ok here. Just stay ready with more yeast on hand.
     
    #2 inchrisin, Jul 30, 2013
  3. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    Skip to #3. Break through the ice and draw a sample for a gravity reading.

    My guess is 53 hours into an OG46 wort it is about done anyway. Unless you do not pitch enough yeast and such.
    I just brewed an OG45 session IPA I fully expect to keg in about 48hours or so using a high flocc yeast.

    If you are close to your expected FG just keg it up, probably be pretty good since all the yeast and trub is gone.

    If you are not at FG then keep it frozen until you can get more yeast to repitch. Move it to a new fermenter and repitch.

    My guess is it is done.
     
    #3 NiceFly, Jul 31, 2013
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  4. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    I usually let my beer sit on yeast in primary for 10-28 days depending on style. So I'm a bit hesitant to keg it only 4 days after pitching. It was fermented with WLP002 which is about as flocc as yeast can get! I'll take a gravity reading tomorrow and depending on my findings I'll either transfer to secondary (got some flavor additions planned), repitch, or I'll consider giving the yeast another day to see if fermentation starts again I guess. The only reason I don't think it's done is because there was still active krausen and plenty of airlock activity at 8pm when the temperature controller was changed to 30F by mistake.
     
    #4 koopa, Jul 31, 2013
  5. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    1968 aka 002 is my go to strain for quick turnarounds, and not so quick now that I think about it.
    This would be all dependent on a gravity reading and if it is done, but since you have 11 gallons you could keg one fermenter and try to get the other going again. You may be surprised. I turn beers around inside a week with 1968. Days even.

    Hell, here is post from a low gravity IPA with WY3787 done it 3 days.
     
    #5 NiceFly, Jul 31, 2013
  6. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    I am not so sure your yeast are dead. It's normal to store those guys at 34 . . . you were just below that for only a short period of time. As suggested, recommend gradual warming to slightly above normal ferm temp and see what happens. Your hydrometer will tell you if the yeast are back in the ballgame. Repitching yeast shouldn't be a problem, I would base amount on current gravity (fermentables remaining).

    I have no real experience here, but for the times you listed I doubt the center of your carboy actually reached 30F. Also, you know there is alcohol present . . . so guessing there is little to no freezing for the majority of your brew.

    I'm a stubborn person . . . would not give up on it . . . and I would blame the dog.
     
    #6 PortLargo, Jul 31, 2013
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  7. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    Alternatively, you could continue towards a deep freeze, shave the ice off of the top. Thaw, freeze, shave the ice off the top. Repeat a couple times more...
     
    #7 FeDUBBELFIST, Jul 31, 2013
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  8. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Yeah in retrospect I think the yeast probably are alive, I am just fearful they won't get the job done. Sadly, I do know that the wort in the carboy was 30F as I have a thermowell and my temperature probe goes into it.
     
    #8 koopa, Jul 31, 2013
  9. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    I wish it was in a keg rather than a glass carboy!
     
    #9 koopa, Jul 31, 2013
  10. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    OK I just got to check my carboys. The wort is slowly warming up and is only at 54F thus far (on it's way to 67F). The good news though is the the airlocks are already bubbling and I can see good yeast activity on the surface of the wort already! Not bad for a yeast rated to optimally ferment between 65F - 68F. Took a gravity reading and I'm currently at 1.022 SG (target gravity is 1.014 FG) and the wort sample tasted pretty darn good for being this young so I'm just going to let it ride :slight_smile:
     
    #10 koopa, Aug 1, 2013
  11. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    Fuck guess I was wrong. Good for you though.
     
    #11 NiceFly, Aug 1, 2013
  12. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    Yeast are pretty hardy little guys, freezing for a short period of time won't kill them (they are often stored long-term in deep freeze, albiet with some preparation). :slight_smile:
     
    #12 machalel, Aug 1, 2013
  13. kdb150

    kdb150 Initiate (0) Mar 8, 2012 Pennsylvania

    I froze my hef for several hours at pretty much high krausen, also due to an error with my temp controller. It wasnt a solid block, but there was slush and the bottom gallon or so had solidified. I pulled it out into my 72 degree basement, let it warm, swished my bucket around, and once it got warmer, it kept on going as if nothing happened. I'm willing to bet that your yeasties are doing just fine.
     
    #13 kdb150, Aug 2, 2013
    koopa likes this.
  14. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Yup they started right back up as things warmed a bit....
     
    #14 koopa, Aug 2, 2013
  15. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Gravity is down to 1.017 thus far (1.015 was my target) and the hydrometer sample is tasty :slight_smile:
     
    #15 koopa, Aug 10, 2013
    FeDUBBELFIST and NiceFly like this.
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