I've got a lager that's been in my garage for the last month (generally hovering between 30 and 36F), and I saw a question relating to [temperatures for bottle conditioning a lager][1], but I'm wondering as far as the actual bottling if the beer's temperatures should be raised beforehand, either to awaken the remaining yeast to ensure carbonation and/or to prevent thermal expansion when the bottles do warm up (I'm not sure how big a factor, if at all, that last one would be).


  [1]: https://homebrew.stackexchange.com/questions/1254/lager-bottle-conditioning-temperature