New answers tagged bottle-conditioning
Many moons ago, I did a test on freezing yeast (the dregs from various Trappist types). After a few weeks in the freezer I thawed them gently and made a little starter culture of each one; they were slow taking off, but certainly some of the yeast had survived. I think you should be fine.
The yeast is dormant, not likely dead. Leave them in a warm place for a couple weeks or so and they should be fine.
A little shaking is no problem at all, as others have mentioned it might even help the process along. At 2.5 days after bottling the yeast should be active, cloudy, and maybe even making a bit of foam on their own. There probably won't even be yeast on the bottom of the bottle yet, so you can handle them quite casually. The thing to watch out for are big ...
I'm assuming glass bottles with appropriate head-room and that your porter has an average alcohol pretty near the maximum tolerance of the yeast you used. If those assumptions are reasonable and if you've used an appropriate amount of priming sugar, then you are probably okay at 2.5 days. The risks are two-fold, vibration and heat. I would suggest that ...
Five gallons worth of priming sugar going into four gallons of beer is most likely your problem. The possibility of inadequately stirring it into the beer before bottling (surprisingly not all that uncommon for beginners) may exasperate the problem to the point of bottle bombs. If over-carbonation is a common problem for several of your bottles, you may ...
To answer your question, yes, you did the right thing. The residual yeast in solution that were eating the priming sugar and producing CO2 will go dormant when it gets cold. Putting the beer in the fridge simply stopped any more natural carbonating so you can drink them at any point now. Did you thoroughly mix the priming sugar into the wort or did you ...
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