OK, found a new way to screw up.
Probe fell out of the fermenteezer. Beer was cold crashing at 34… But garage at 45, so thermostat said run… run…run…it’s 11ºF in there…
Beer now solid… :o Going to let it thaw out and then pretend nothing happened.
An Eis IPA…maybe?
Any thoughts?
The silence is chilling…
Maybe drill a hole on the interior wall to mount a clamp to hold the probe in place? 
Can’t speak to the popsicle situation, never happened to me.
Oh no you don’t… I am not getting within fifty feet of a freezer with a drill ever again. Duct tape maybe.
A friend of mine freezes his light lagers solid, then thaws before drinking. They are very clean (which he attributes to freezing), but I’ve never had the frozen/unfrozen versions side by side for comparison. You’ll definitely be able to drink it once it’s thawed. If you start drinking it before it’s totally thawed you might get an interesting first couple of pints, but you won’t want to finish the keg I think.
Let us know how it tastes please!
I froze a keg of amber solid once. I thought it had thawed completely (it hadn’t) and I got several pints of what resembled bourbon infused beer. Woowee.
Then the keg thawed completely and what was left was remarkably like Schlitz.
OK, it’s not in the keg yet. It’s in the bucket. I will thaw and keg. This is also an attempt, again, at gluten free beer… Waiting for more test strips.
Keg, bucket, whatever. As long as it was done fermenting (and presumably it was, because you were crash cooling it) then keg/force carbonate it when it’s thawed. Then get back to us with the taste 
Now you can say it is frost brewed, and hopefully your beer will be as good as Coors now. ;D