Thank you for the information and I have a follow up question or 2.
I currently have this kolsch in a secondary at about 57 degrees. I was planning to leave it there for about 2 weeks and let it finish fermenting.
Cold crash for a few days at 35 degrees, add priming sugar and bottle. Allow to carbonate at room temps?
Lager at 35 degrees for a few weeks followed by priming sugar, bottling, carbonation at room temps?
Does it make a difference?
Secondly, I have brewed mostly strong ales and have had trouble with carbonation in the past. Consequently, I usually add CBC1 bottling yeast along with my priming sugar. I'm wondering if I will have enough suspended yeast to carbonate after my cold crash or lagering. Is there any need for CBC1 with this lower gravity beer?