I've decided to cold stabilize my Riesling in the primary.

They have spent the last 3 weeks or so fermenting in sealed (with an
airlock) plastic pails at 55F in my freezer, and I figure any air in there
has been pretty much blown out by the off-gassing. So I have crash chilled
them down to -2C which should also help settle the yeast out as well, and
will leave them like that for 2 weeks.

The only downside to this that I can see is that I haven't been able to open
up the buckets to test the SG of the juice and see that it has finished to
the level I want it.

Any other potential problems I'm missing, like spending too long on the
primary yeast cake, or being in a pail for over a month?

Brian