So, my Helles Lager was fermenting in my temp controlled chest freezer just bubbling away at fifty degrees. On day nine, the controller failed and the freezer never cycled off. When I checked it this morning, t pretty much frozen solid.
I think the batch is screwed. I may gently warm it up and pitch a second starter to salvage, but I am worried about off flavors from the existing yeast being stressed.
Has anyone ever had this happen? is it possible to still get an OK end product?