My sanitation is tight. I always brew ales, but decided to brew a Pilsner. I poured off the starter wort so there was just enough to pitch the yeast cake. I was trying to acclimate the yeast and wort together. The fermentation chamber got to cold bringing 8 gallons of wort to 50f. The yeast slurry was not completely frozen, but mostly. Never had this happen before. I was hoping someone would tell me the yeast is still fine to pitch.