Forgetting any temp recording, I discovered long ago that when I dropped temp to 1C to drop out the yeast, that the beer froze. Now how could this happen if the lowest temp reached was 0C (1 less that the Fridgemate set temp) given that the beer was around 4.8% ABV this should not happen. My simple guess was that the over-run plus thermal lag of the wort was responsible. Since having this happen (2 years ago) I have simply added 2 degrees to the min temp required. Prevents stuck ferments due to yeast dropping out due to low temps too 
Cheers,
Screwy
Cheers,
Screwy
