I have searched and get differing opinions, and even called my brew guru ( brew shop guy) and got his opinion, now I'd like to hear from you guys.
I have two carboys cold crashing right now. The thermometer in the cooler says a little uner 30 degrees but we keep bottled water and beer in it and neither ever freeze so I am guessing low to mid 30's. The beer has only been in a couple of days and I had planned on waiting until Sunday or Monday to bottle, but I have time today and there is quite a bit of " fallout" since I put the carboys in the cooler. That all said I have a few questions. Do I bottle it cold then let it come back up to room temp to bottle condition and carb?......... Do I need to add some yeast at bottling..........do I need to intentionally transfer some of the trub to the bottling bucket for yeast?.......do I use the same priming sugar amount as bottling at room temp?
I have two carboys cold crashing right now. The thermometer in the cooler says a little uner 30 degrees but we keep bottled water and beer in it and neither ever freeze so I am guessing low to mid 30's. The beer has only been in a couple of days and I had planned on waiting until Sunday or Monday to bottle, but I have time today and there is quite a bit of " fallout" since I put the carboys in the cooler. That all said I have a few questions. Do I bottle it cold then let it come back up to room temp to bottle condition and carb?......... Do I need to add some yeast at bottling..........do I need to intentionally transfer some of the trub to the bottling bucket for yeast?.......do I use the same priming sugar amount as bottling at room temp?