First off, let me say that I usually bottle straight from the primary, unless the recipe requires a secondary.
My problem is that when bottling, I usually rouse up quite a bit of yeast when I add priming sugar and lightly stir. Even when I wait a bit after stirring, I end up with too much yeast in the bottles.
My recent keggerator(Not functional yet, thus still bottling) purchase gives me a perfect place to now cold crash.
So my questions Are:
1. Is it OK to add the priming sugar, stir, cold crash for 2 days, then bottle? Never done it in that order before.
2. After cold crashing, does the beer need to reach room temp before bottling?
Making sure my DFH 60' IPA doesnt go to waste.