So on Friday I bottled up my Kolsch which I'd had in the fridge for a couple weeks (just following the pointers in BCS).
It occurred to me while I was bottling that it might have been a good idea for me to allow the wort to come up to room temp before bottling so that the yeasties could do their work on the priming sugar.
Any thoughts on that hypothesis? Should I have added some dried yeast at bottling to help with carbonation? This was a new one for me as it was the first time I'd dealt with wort that had been chilled. Looking forward to your responses.