So I brewed an Oktoberfest today (I know better late than never right?) and tossed my fermenter in my fermentation chamber set to 50 degrees. I was only able to cool the wort to 75 degrees with my IC because it was hot in Bend today and figured I'd let the freezer do the rest of the work. Well my yeast starter had also been in the fermentation chamber and being a much smaller volume was frozen when I came back home tonight to pitch. I made a 3.5L starter for this batch using a Wyeast Munich Lager smack pack. The starter wasn't completely frozen but very slushy. Do you think I should allow the starter to thaw, pitch it and see what happens, or should I build a new starter? Thanks!