Anyone ever left a homebrew in the freezer long enough for it to freeze? Since this "instant freezing" trick supposedly relies on the beer being below freezing but without any nucleation sites to begin cystallizing, I wonder how an unfiltered beer like homebrew, with yeast at the bottom, would compare - I would think the sediment would provide enough nucleation sites for it to freeze while still in the freezer, as soon as it was cold enough.
Not something I really want to experiment with though, as I've always been pretty paranoid of freezing beer... Years ago, my mom forgot a couple bottles in the freezer and they exploded, filling half the freezer with a mountain of frozen foam laced with broken glass. Not fun to clean up.