+1 for bringing it up to 70F and letting it sit a few more days.
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Cut the top off, stick a piece of rebar in there, and take your giant beersicle to a party.
Just went to tap one of my lagers and found it frozen! Not sure how or why as the other kegs are fine and this is the first time it has happened. I'm letting it defrost at 64F. Is it toast?
sounds like that one keg was to near the cold air input. I have heard people have good success with a little computer fan in the fridge to move the cold around a bit more.
If it's picked up a bunch of humidity it's going to be heavier than it used to be - so a pound of humid malt is actually less grain than a pound of dry malt. You can adjust your recipes to account for it, I think 40 lbs is too much to dry in the oven but that's me.
Soft malt could be damp from humidity, which is fine unless it starts to get mouldy, or soft because insects have been eating it, which, from experience, will cause a drop in efficiency. Once you use some and find out how the efficiency is, you can adjust your recipes accordingly.