rossbaker
Well-Known Member
- Joined
- 21/5/13
- Messages
- 254
- Reaction score
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So my first attempt at crash chilling in primary didn't really go according to plan. The temp controller showed the fermenting fridge at 3.5 deg and the samples I pulled off we're crystal clear. Only problem was the sheet of ice that had formed on the back/inside of the fermenter when I pulled it out to bottle it. The ice broke off and started floating in the beer about an hour ago and still hasn't melted. The beer sample I just took is 4 deg. I figure once it all melts it should be beer again and the alcohol content won't have changed.
Unfortunately, I don't keg and can't force carbonate it. Am I right in thinking that the yeast may be affected and may not ferment/carb in the bottle? Even after living in the UK for a few years I still prefer fizzy beer!
As I see it, my options are:
- wait for ice to melt, bottle as normal
- wait for ice to melt, stir up yeast cake, bottle as normal
- throw the whole batch :-(
I'm planning on proceeding with option 1. Any one want to weigh in?
Unfortunately, I don't keg and can't force carbonate it. Am I right in thinking that the yeast may be affected and may not ferment/carb in the bottle? Even after living in the UK for a few years I still prefer fizzy beer!
As I see it, my options are:
- wait for ice to melt, bottle as normal
- wait for ice to melt, stir up yeast cake, bottle as normal
- throw the whole batch :-(
I'm planning on proceeding with option 1. Any one want to weigh in?
:kooi:
