Frozen keg

Last night I switched my chest freezer from fermentation chamber to kegerator mode. I have a pilsner cold crashing before I move it to a keg for lagering, and a barleywine that is starting to carbonate at 10PSI. I set my temp controller to 38F.

When I went to check on it today, I saw that the temp controller was reading 66F. WTF? Then I noticed - I never stuck the probe back in the freezer. The temp controller was running full blast for about 18 hours. Everything in the freezer is frozen rock solid. I put the probe where it belongs, but it will probably take a while to thaw.

I’m not worried about the pilsner in the bucket, but the keg is under pressure. I’m thinking that 10 PSI shouldn’t be a problem. Anyone ever do this? Do I need to worry about things blowing up?

It’ll be fine. You might need to give it time to recarbonate.

Yup. Chill, no pun intended. The other day I saw someone post that they were crashing at 25º. I let it go, maybe a typo. If not it will be ok

That was me, and it wasn’t a typo. But it was an over 15% ABV barleywine, so it was still liquid at 25F. At 8F it is no longer liquid.

Thanks for the reassurance.

Awe, guess I missed the abv. Though that’s getting down there in temp. Still, thawed, remixed, ought to be fine.

Should be fine…
I had a temp issue this past winter. Froze a 4% beer solid and turned a 6% Vienna into eisbock unintentionally. It turned out just fine.

I disagree! I think the pun WAS intended! :slight_smile:

My worry would be the opposite… I would be more concerned with the bucket as it would be likely to contain a decent amount of yeast which may burst when being froze releasing off flavors.

Good call. I think I’m going to rack that to a keg sooner rather than later.

That is a good call.

Caught me