Any need to cold crash a beer I plan to age

[NTexBrewer]

I have a Tripel and a Dubbel that are almost finished primary fermentation. Both of them will be for drinking this fall and winter. The Dubbel recipe recommends cold crashing at 34deg for 7 days before bottling. Then they recommend cellaring the bottles for 6 months.

It seems to me that if I'm cellaring the beer for 6 months it will have plenty of time to clear. The beers will be kept at a temperature of 63 deg. for cellaring.

The Tripel used WLP 550
The Dubbel used Wyeast 1214

Is there an advantage to doing the cold crashing or can I skip this step?

 

[wilserbrewer]

The cold crash will result in less bottle sediment I would think???

Can't imagine a huge difference skipping the cold crash if the beer is reasonably clear now?

 

[causeimthesquid]

Are you going to bulk age and then bottle or age in bottles? If you were planning to bottle and then age, maybe I'd cold crash it first

 

[NTexBrewer]

I would age in bottles. Here is the other thing. The Dubbel will be Christmas presents for friends and family so I want to make sure everything goes well, especially carbonation. If I cold crash, then I would be more inclined to add fresh yeast at bottling. So is there that much of a difference to have suspended yeast now from the fermentation or to cold crash and add fresh yeast at bottling.

 

[causeimthesquid]

I personally feel that unless you get into freezing temps, you will still have enough yeast to carb. You could always just lengthen your primary if you are worried about sediment