Have always made ales, so no need to go to this stage. Have been reading up about largering, but always comes back to force carbed kegging. Just wondering if there will still be enough viable yeast cells to carb my beer. Have always bottled due to space/cash. Can I larger at -1c for a week or two and still bulk prime? havnt had acrack at this yet, but have a lager/rice mashing now.