Originally Posted by Jipper
I haven't cold crashed and gone into bottles before, but I'd imagine you'd want to warm it back up for carbonation purposes. Also, if you cold crash, are you crashing too much yeast out to actually perform bottle conditioning / carbonation? Seems like all of the yeast will have crashed out of suspension, but just a thought (again I've never tried that).
Anyone cold crash and bottle condition / carbonate with good success? Any secrets or tips?
I have bottle conditioned lagers before. It works. You can cold crash even flocculent English yeasts, and use gelatin during, and still bottle condition.
I always bottle condition german wheat beers, and they do not have trouble carbonating within 2 weeks, but the cold crash + gelatin finings require about 3 weeks at 68-78F to fully carbonate and perhaps one more week after that for the flavors to really come together.
So no worries. If you have concerns about bottle conditioning, you can always add a pittance of yeast at bottling. It takes *maybe* 10 ml of a yeast slurry mixed into the bottling bucket to provide ample yeast to bottle condition even the biggest beers that have been fermenting for many months.