Cold crashing question

[CJOCONNOR]

Two questions about cold crashing -

1) I don't have a fridge that the primary fits in.  Is it a good idea to put the primary outside in +/- 40 degree temps for 12 hours or so?

2) I've never tried saving the yeast cake and dumping a new batch on it.  I want to try this time, would cold crashing affect the yeast's ability to ferment the next batch?

Any advise is appreciated, thanks!

[MaltLicker]

Some with freezers do just that and set the thermostat to ~35 and crash it.  Others take it down gradually, ~5F per day, on the logic that dying, crashing yeast release off-flavors on the way down.   Death versus natural hibernation.  YMMV. 

[twhitaker]

I  transfer the brew off of the yeast and in to kegs first. Then you have a clean brite beer to cold crash. The yeast does dissolve back into the beer if left in, going cloudy.