thinking of mashing 2 row, 20 pounds of it and freezing it in 2 gallon baggies, then treat it like an extract later when I brew ...... anyone ever do this sound like fun
My brother tried freezing some of his wort to save and turn it into a candle (he's weird), and once his fermentation stalled he thawed it and added more yeast to it to use as a starter. It did work, but it seemed like it gave the beer kind of an off flavor. It was still drinkable, but you could definitely taste the flavor difference. Not sure if using it as an extract would be different.
I freeze wort for use in starters and never had an issue, and my starters begin as slants. Sure saves on having to buy DME. I prefer to reuse sour cream containers, but I will also use freezer bags if necessary. If you do freeze your wort don't over fill your containers or you will have one sticky mess (ask me how I know).