Well, my Pilsner which has been brewing for 15 days, then I made an attempt to cold crash it, I put it into a bar fridge which doesnt quite fit it in, then taped it all up and left it for 3 days on a medium setting, thisafternoon Im all ready to bottle but I find the fermenter had frozen!!!
Its not a block but A slush, probably more liquid towards the centre, Airlock frozen solid.
Using Saflager S-23 for the first time, they should be quite resilient to the cold, although Im not sure once it reaches freezing point.
Also, I am going to try and warm it up with an electric blanket for about an hour or so. Then If I bottle at say, 8-10c I imagine there will be more dissolved carbon Dioxide in the solution than at 18c.
Hmmmmmmmmmm. Im perplexed. What is my next step ? Let thaw for a few hours then bottle, Let thaw, SHAKE then bottle, And will I need to add more yeast(none on hand)
Its not a block but A slush, probably more liquid towards the centre, Airlock frozen solid.
Using Saflager S-23 for the first time, they should be quite resilient to the cold, although Im not sure once it reaches freezing point.
Also, I am going to try and warm it up with an electric blanket for about an hour or so. Then If I bottle at say, 8-10c I imagine there will be more dissolved carbon Dioxide in the solution than at 18c.
Hmmmmmmmmmm. Im perplexed. What is my next step ? Let thaw for a few hours then bottle, Let thaw, SHAKE then bottle, And will I need to add more yeast(none on hand)
