I recently brewed an Oktoberfest German lager. Now, criticize me all you want but I used liquid California ale yeast to ferment it. It was the only yeast I had on hand and I fermented it at around 70F (ambient temperature) so I know technically it is not a lager. I am a beginner homebrewer and I am seeking advice in a variety of areas. This was my first all-grain brew and I did not account for sparge water evaporation during heating. I ended up with closer to 3.8 gallons of wort instead of my intended 5 gallons. My original gravity ended up being 1.069 (too high I am aware). I just didn't want to add tap water to my wort. After a week of fermenting I noticed almost no bubbling in my airlock. I took a gravity reading and it was 1.0098. This was actually much crispier than I anticipated with such a high starting gravity. I decided to move the beer into another plastic bucket and place it in the fridge overnight. Tomorrow I plan to begin bottle conditioning. A question I have: is cold crashing worth it? I was wondering if cold crashing drops enough yeast out of solution to affect my bottle conditioning time. I would like a clearer beer but I would like to know what I am sacrificing in doing so. Also, I welcome any criticisms of my process as I have described. I am new to homebrewing and I welcome any advice. I will not be offended. Thanks.