Temp Changes once bottled

[ryantollefson]

I have a stand-up freezer that I've set up as a beer/wine cellar that stays around 48* F.

I want to cold crash my carboy from time-to-time and my fermentation chamber won't get below about 50* F.

I could easily cold crash in my stand-up freezer, but would this change in temp (probably down to 34* F for ~48 hours) be detrimental to the beer/wine in it? Would I do better to take the beer/wine out and leave it at room temp, then replace when done crashing? Or should I scrap this whole idea as flawed and wait to cold crash until I can do it in a dedicated space?

 

[unionrdr]

They say " the wine remembers", in regard to temp changes. So cold crashing with beer & wine in there doesn't sound like a good idea to me. You could let it settle naturally?...