We cold crashed our IPA for about 3 days; we're going to boil corn sugar into water and throw it into the carboy once it cools, then bottle with that. I'm worried about shocking the yeast but i think i may just be being to too concerned. Since the 5 gallon batch is cold, should the temperature of the corn sugar water exactly match the beer in the carboy? or does the carboy have to come down to room temp? Can we throw the Corn sugar water in at room temp?