Beer Froze while Dry Hopping, Adding Coffee, and Wood Aging - How to Handle?

[Jewrican]

I have three beers in the fermentation chamber which has a temp controller on it. Well, the probe was not setup properly apparently and they are all frozen solid

The coffee was supposed to be in for 2 days. The Hops and wood for 1 - 2 weeks.

1 - IPA with hops and wood
2 - Stout with wood
3 - Stout with Coffee

All three were done at the same time and i am assuming that the beers all froze when i put them in there which was on day 1 of the ageing of the coffee, wood, and dry hoping.

How would you handle this? Would you just act like it was added today and age the coffee for another 2 days and the wood for the 1-2 weeks... or should i act like they were in there for two days already since they have?

My assumption is to count from today.

 

[Double_D]

I'd count total age in hours while liquid. And subtract (roughly) the frozen hours and apply that towards your total goal as you can't expect much flavor/liquid transfer to happen in a solid state. I'd just consume another from your very diverse list of possibilities. (hopefully that's not in one sitting)