Frozen yeast

[Mash Monster]

Went to my overflow fridge today to get the chicken for dinner out only to find that everything has frozen solid, including about 12 months supply of both dried and liquid yeast . The milk and food I can deal with.
Will the yeast be OK or will I have to restock ?
The liquid yeast is still slushy and not a solid block.
All advice welcome

 

[MashBag]

I have successfully brewed, from fully frozen yeast.

 

[MashBag]

But I do now prefer bottled slurry. Not sure that helps.

 

[SMP Brewery]

Can’t give you any advice on the frozen liquid yeast, but I keep all my dried yeast frozen and never had an issue with it.
I had a large batch of belle saison that was kept in a takeaway tub (in the freezer) which I then guesstimated with each batch, it was always fine.

 

[Agentgonzo]

I took yeast slurry direct from the bottom of the fermenter and froze it.

Warmed it up 6 months later and it was dead. No life at all.

So different results from mashbag.

 

[Northern_Brewer]

everything has frozen solid, including about 12 months supply of both dried and liquid yeast .

In general yeast doesn't like being frozen unless it has some protection from ice crystals, but it's not a black and white thing. I would work on the assumption that most of the dry yeast has survived and most of the liquid yeast has died, but even then you may be able to rescue the liquid yeast with a gentle set of starters (1:10 steps, first one in 5% w/v DME, then 10% DME).

 

[MashBag]

Ice crystals form (or not) depending on the speed of the freezing.