matti
Swedes Bryggeri
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Just read the post,
I might have said freezer, because my brew fridge when at maximim setting is almost at freezing points.
The sachets have been sitting in the fridge door and one was swelled up so i didn't use it.
The other one I allowed to thaw up, rehydrate and added about 100 gram wort and let it sit for 24 hours.
Regarding cell count. Just an assumption as the fermentation ceased almost all together at 10 degrees.
I have used this yeast before and succesfully brew down to 8-9 degrees and good action in air lock.
I have rocked the fermenter and I am allowing it to warm up today.
It was at 12 degrees this morning and slight more action.
My real concern is if I had killed any yeast by the sudden drop of 8 degrees in 36h
Any if there are any ill side effect for this particular yeast.
Sorry cannot help you with cell count.
If you have a laboratatory you can plate some wort and do a yeast and mould count.
It will give a rough value LOL
Had to put that one in.![Stick Out Tongue :p :p](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
QUOTE(matti @ Jun 7 2007, 09:51 PM)
I had two sachets in the freezer but one was about to pop.
Has any one found that this may have caused any detrimental effect to the final product?
I might have said freezer, because my brew fridge when at maximim setting is almost at freezing points.
The sachets have been sitting in the fridge door and one was swelled up so i didn't use it.
The other one I allowed to thaw up, rehydrate and added about 100 gram wort and let it sit for 24 hours.
Regarding cell count. Just an assumption as the fermentation ceased almost all together at 10 degrees.
I have used this yeast before and succesfully brew down to 8-9 degrees and good action in air lock.
I have rocked the fermenter and I am allowing it to warm up today.
It was at 12 degrees this morning and slight more action.
My real concern is if I had killed any yeast by the sudden drop of 8 degrees in 36h
Any if there are any ill side effect for this particular yeast.
Sorry cannot help you with cell count.
If you have a laboratatory you can plate some wort and do a yeast and mould count.
It will give a rough value LOL
Had to put that one in.