Cold crashed before bottling

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captainoverspray

captainoverspray

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so I cold crashed my black IPA to get the dry hopping to settle out. Should I bring it back up to room temp before bottling? Also when looking at BeerSmith to calculate the amount of priming sugar it list keg or bottle storage temp. I though that I needed to calculate for the temp of the beer currently at 38. It will be stored at 68 in my cellar.
 
No, just be warned that if you fill warm, dry bottles they'll foam like a mofo.
 
Since it fermented at 68 and will bottle condition at 68 I will plan on calculating at that temp. It is just going to be cold crashing for 24-48 hours. Thanks.
 

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