Cold crash question

I've read a ton about cold crashing and it seems like nobody has addressed my question. Can I take the carboy out of the fridge/freezer and immediately bottle? Do I need to let it get back up to a certain temp before bottling? I'm assuming that kind of defeats the purpose, but I just wanted to be sure that bottling at a cold temp was the standard procedure.

 

I always bottled mine cold and then let them bottle condition warm.

 

I had your exact same question today when I was bottling a lager. I just assume it is OK but have never heard otherwise. Today I let it sit into he basement for a bit to warm up before pitching in the corn sugar mixture to bottle. I'll be interested if anybody chimes in with empirical observations one way or the other.

 

There's no reason not to bottle cold. There's still plenty of active yeast in suspension.