Cold or room temp?

[ringo8553]

What will be the differences, if any, if I bottle from a cold crash before the beer hits room temperature?

 

[dranderson]

Not an expert, going straight from fridge to bottles would just delay the leftover yeast munching on your priming sugar until it comes up to a working temp. So unless I'm missing something, no difference.

 

[bobeer]

I would assume the same... The yeast will be sleeping and will have to warm up to carb/condition your bottled beer. It might take longer to get the job done.

 

[BigFloyd]

It's fine, better actually, to bottle cold after a crash and let it warm later to room temp in the bottles.

Everything else is the same, including the amount of priming sugar. If using a priming calculator, when asked for the temp, enter the highest temp the beer was at while in the fermenter. One thing I do a bit different when priming cold beer is to give it a very, very gentle (no splashing) stir with a sanitized spoon to ensure even distribution of the sugar in the cold liquid.

 

[C-Rider]

I always bottle "cold" from cold crashing. Then it's into the fridge at 70* for 3 weeks. Never had a problem. No need to warm it up first.

 

[ringo8553]

the fridge is 70?

 

[BradTheGeek]

the fridge is 70?

I am sure it is a fermentation chamber, not a straight fridge. I use a wine fridge, but it doesn't go up to 70, at least not in the winter when my house temps are ~67. Eventually I will make it two stage so it can heat too, then it will work in cold basements/garages if I ever move my rig.

As far as bottling from a cold crash, it works fine. I have bottled at room temp and cold as a witches titty. Haven't had issues yet. Just needs to warm enough to get the yeast going again. The only bottle conditioning issue I have had was a high grav beer carbonating very weakly because the ABV was just too high for the yeast to work any more.