Past bottling date..thoughts

[strangebrew14]

Well I brewed up a tasty 8.5% nut brown ale about 5 weeks ago. Started cold crashing the beer about 2 weeks ago (had planned to bottle after 1 wk but wife got sick). Since I wont be able to bottle for a week or so should I leave beer at 36 or raise up to cellar temps (54ish) to try to conserve the yeast in suspension? Just curious as I would like to not add more yeast during bottling to limit amount of sediment in the bottles. Thanks everyone!

 

[palys2]

I did a bourbon barrel ale that I cold conditioned for 4 months. The bottles carbed up with no issues. There will be plenty of yeast left in suspension.

 

[Hello]

I would leave it in the fridge because what was the point of cold crashing if you bring it back up to room temp?

Hope your wife is better.