They should be sanitized, you want the yeast eating the sugars to produce Co2. They stop at fridge temps so that your bottles won't blow up. There are bacteria that will keep working at fridge temps (lager yeast do, though yeast is a fungus...).
"People should not be afraid of their governments. Governments should be afraid of their people." - V
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash