Originally Posted by Iceman6409
I have an additional question. I have an Irish Red Ale that I would like to try my first attempt at cold crashing as I forgot to add Irish moss. I have a chest freezer and plan to put the secondary in there at about 35 for a few days or so. My question is the next step is bottling. When I am ready to bottle do I let the beer warm up to room temperature before adding priming sugar and then bottle or leave it cold?
No need, there should be plenty of yeast left in suspension to carbonate your beer, even though it will look extremely clear. If you're worried, just drag your racking cane in the dropped out yeast for half a second and pick some up!
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!
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