Cold crashing over night

Assuming you had a normal fermentation, you'll still have plenty of yeast left to carbonate.

 

I'd say you're good to go.

 

People bottle ferment all the time after cold crashing and gelatin fining. With cold crashing alone you should be more than fine.

 

A one day cold crash won't do much. A 4-5 day cold crash will drop a lot of yeast.

 

you will have plenty of yeast to bottle ferment after cold crashing. I think even if you crash for a good few days or weeks you will still have enough yeast to get a re-fermentation going, it might take a bit longer.

gelatin fining is easy and most of us who use this method are very satisfied.
the process is simple. 1/2 package of unflavored gelatin. Knox brand from the supermarket is fine. put the gelatin in a few ounces of hot but not boiling water (there has been a debate about what happens if you boil the water, jello beer? or it doesn't work right?). anyway, let it sit for a few. you'll probably have to stir it up a bit to break up the lumps of gelatin goo.

dump that into your bottling bucket, or keg and mix it up. done.
Cheers.

 

Terry Foster's (of BYO fame) method:
1/2 cup water
1 level tsp. unflavored (Knox) gelatin
Rest ~5-10 minutes
Nuke 20 sec.
Stir.
Cool (don't chill)
Add to bottling bucket and mix well.

 

Its fine, but you will have to adjust your priming sugar amount. The temperature of the beer affects how much CO2 will already be dissolved in it. The cooler it is, the less sugar you need. Use a calculator like http://www.northernbrewer.com/learn/resources/priming-sugar-calculator/ to dial it in.

Also remember carbing should be done around 70* so after you bottle you'll want to store them room temp and since they won't jump right to 70 you'll probably have to tack on a day or so to your usual carb time.

 

I would use the pre-crash temperature for the priming sugar calculation. Colder beer can hold more CO2, but where's it going to come from overnight, with fermentation already over?

 

Pull the air lock off and throw some aluminum foil over the bung. Cooling the beer will create a vacuum and you don't want to add any more liquid to your beer. I forget this every time I cold crash.

 

I lagered a bock for 8-9 weeks at 34 degrees over the summer. I bottled as usual and they were nicely carbed in about 10 days.

 

Headspace?

 

The pressure of the CO2 in the headspace (which would be the thing trying to drive CO2 into solution) will be reduced along with the temperature.