A couple weeks ago I brewed a big ~9 gallon batch of Gavin's Glorious Pilsner for a party coming up in June. Everything went way too well. Hit my numbers all the way through, fermented at 53F in the freezer plugged into Inkbird control, packaged into two 5 gallon cornys and dropped it to 33F at which point the family began using the lagering freezer to keep leftovers. Then disaster struck, my MIL went to the cellar to get the turkey soup and knocked the temperature probe out of the freezer. 36 hours later I go to the basement and see the display is at cellar temp. Beer is frozen solid! Now I'm reading the general consensus is RDWHAHB, but what is the best way to proceed here? Should I thaw it quickly at warm temps, leave it in the cellar, set the cooler to somewhat above freezing and thaw it very slowly? Now some say the beer is unaffected, some report an improved beer with excellent clarity, and a few ended up with a stratified beer that never fully recombined, like a strong beer at first that gets watery as the keg is dispensed. What should I expect with this situation? Right now the cooler is unplugged and lid open, cellar temp is 53-56 F. Any guesses how long to thaw it?