I seem to have a recurring " problem" in most of my brews, I often get yeast rafts that don't want to fall down. This has lead me to think about doing a soft cold crash, about 7-8c for two days before bottling to minimize yeast and trub in the bottles.
A few qustions: Do I need to get it back to room temp or can I bottle at that temp since will condition in room temp anyway. Do I need to plug the hole for the airlock in someway, I think because I won't bring the temp really far down, the suckback should not be that bad. And as long as I don't bring the temp up in the beer before bottling higher than it is now(~20c) I calculate the priming sugar on that temp, correct?
A few qustions: Do I need to get it back to room temp or can I bottle at that temp since will condition in room temp anyway. Do I need to plug the hole for the airlock in someway, I think because I won't bring the temp really far down, the suckback should not be that bad. And as long as I don't bring the temp up in the beer before bottling higher than it is now(~20c) I calculate the priming sugar on that temp, correct?