This gets into another closely related topic, as the vacuum packing, freezing and grinding from frozen vs grinding from unfrozen decisions are all intertwined.
If the intent is to grind from frozen, then freezing in dose size portions is (IMHO) the way to go, as opening and closing a larger bag of frozen beans introduces moist air, which condenses on the beans; not a good thing.
So, at the risk of straying from the topic of this thread, who in this Forum grinds from frozen vs grinds from unfrozen, and has you done any taste testing on this? @tompoland I think you may have.
I can open a separate thread on this, if people prefer. I searched for prior threads on this topic and couldn’t find one.