For the past 2 weeks I have had a Russian Imperial Stout I made in my fridge to cold crash/condition before I bottle it. Given that amount of time in the cold temperature (40 degrees), would I need to pitch more yeast before I bottle it? It sat in primary for 1.5 months, and then I racked to secondary for 5 months. I’m conditioning it just to settle some stuff out of it, and because I added some cocoa nibs to it for a little chocolate flavor. Let me know what you think!!!