I was discussing brewing with a friend and we came to something that we disagreed or weren't sure about, and I wanted to ask here. I made a big RIS that started out at 1.117. I tasted it at 1.040 and it tasted amazing. I let it continue to ferment and it went down to 1.026, which I was sad about. I wanted a higher residual sweetness. My buddy said I should have cold crashed it there to keep it that sweet. I told him I wanted to enter this in some upcoming competitions and was concerned that with a cold crashed beer that still had adequate sugar in it, that it could go into a secondary fermentation in the bottle if it warmed and create bottle bombs. He disagreed and said that after cold crash, there is not enough yeast in suspension to worry about. So, what is everybody's experience with this scenario? Any info would be appreciated.