Originally Posted by harry_the_face
Have any of had a problem carbing your bottles after cold crash becuase of to little yeast?
Not at all. I cold crash the primary every batch at 35-36*F for 5-7 days and bottle it cold. Bottled beers carb up just fine.
The advantages of cold crashing that I've observed:
1) better clarity
2) firmer yeast cake so that it's less prone to being sucked up into the siphon
3) less yeast trub in the bottom of each bottle.
There is an earlier mention of some concern about oxidation when crashing the primary. I'm not sure where that idea comes from, but it makes no sense to me at all. The tiny amount of air that may be drawn back into the primary (through the airlock) due to the temp drop decreasing the volume inside the fermenter isn't going to have any ill effect on the beer which is covered by a fog of CO2.