Due to a mishap with the settings on my temperature control device, I ended up cranking the temp in my chest freezer down to a cool 2 degrees F roughly 36 hours after pitching my hefeweizen; it already had a nice krausen that was still growing. Fortunately I caught it the same day about 10-12 hours later, and while the bottom of the bucket had begun to get slushy, it wasn't frozen solid. I decided the best course of action was to RDWHAHB, so I simply sloshed it around, left it out overnight in my 72-ish degree basement, came back down the next morning, and it was bubbling away as if nothing ever happened. It is now back in my chest freezer at a not-so-cool (relatively speaking) 64 degrees. Has anyone ever had this happen? I'm expecting this thing will fully attenuate, but weizen yeast can be a bit finicky when it comes to the flavors it gives off. Has this ever happened to anyone? If so, was there any noticeable difference in the final product?