Originally Posted by GibbyGibson
I have no idea how good my bottling practices are. I'm guessing somewhere between Not Good to Really Not Good.
Mostly I mean trub. I accidentally dumped a bit of my cake into my bottling bucket a few brews ago, and I wasn't able to cold crash. I got a lot more sediment in my bottles than usual. As it was a high-carbed beer, the bombers and 750s really stirred up the sediment when they were opened before you could pour it all, so a lot of that wound up in the glass, flavors and all--cold conditioning the bottles didn't really help at that point. Along with bulk cold conditioning keeping trub out of the bottling bucket is one of my big focuses when I'm bottling now, and it's definitely improved the beer.
I bottled a blonde saison last night after leaving it outside for about 24 hours. It's 25-30 here right now at night, but it's higher ABV so it won't freeze over ~20. I used a little gelatin, and it looked sparkling, almost like a lager. The cake was pretty firm, so it was easy.