So after my brew has fermented for 3 weeks I want to crash it and then bottle. Is it ok to cool it that severely and then add sugar and put it into the bottle, then cap?
OR
Do you cold crash, then let it come back to room temperature and THEN bottle.
OR
Do you cold crash, then let it come back to room temperature and THEN bottle.
Everybody agrees that you can crash and then bring it back up. Some people think that you can bottle cold, but that you should still use an amount of sugar appropriate to the highest temperature that the beer post fermentation. I've always done the latter, but for simplicity you might want to consider letting the temperature come back up.
