Created to see use of this technique among bottlers.
Except it assumes that there will be enough yeast in suspension to bottle prime after a month or more lagering a lager! And that the lager brewers are wilIing to warm up their beers to carbonate them.
I don’t see the need, as long as I leave it on the yeast cake sufficiently long to finish and clear, but not so long so as to drop all suspended yeast out, but YMMV, of course.
I always felt that since I was going to growing some more yeast during conditioning, that it served no purpose to clear a beer prior to conditioning. it really doesn’t matter if a bottle-conditioned beer has 1/16" or 1/8" of dregs, either way you have to make a proper pour. Cold crashing after conditioning is as simple as chilling the beer for a few days before drinking.
I do C.C. many of my beers. And now you will think I am crazy. Many years ago there would be times when my carbonation wasn’t consistant. For years now I rehydrate some Nottingham, just a sprinkle across the surface of a 1/4 cup of water and add it to the bottling bucket with my sugar prime, and now I always have the correct carbonation. To me it’s insurance, for every batch I bottle, and It always works for me. Just a crazy idea, but it works for me. I don’t belong to a club, or around any other brewers except you guys, so my brewing education comes from books, trial and error, and this forum.