I was about to bottle my beer when, to my surprise, I discovered that my "cold crash" had ended with a superb ice cube (18 liters at -6 °F). How to explain this accident. In reality it is all my fault. I use an old freezer for this that I control by an Inkbird thermostat. The problem is that when cleaning the freezer that I had done before placing my fermenter, I forgot to put the temperature sensor of the thermostat back in. As a result, my freezer started to work like a normal freezer, i.e. with its own thermostat. Moreover I did not supervise. My first instinct was to tell myself that my hop sorbet didn't deserve better than the trash. But reading a few stories of similar adventures on the web, I came to believe that there was something I could do. For now, the beer is heating up slowly and will soon exceed the freezing point. I tell myself that if I wait for it to reach the low inoculation temperature limit, I will be able to add a little fresh yeast to it before starting the carbonation. I do not know if anyone among you has experienced such a mishap, but I am interested in any feedback. For my part, I will keep you informed of the result in a few weeks.