Beer Forum

If I cold crash my carboy will there be enough active yeast left to ferment in the bottle when I bottle it? I was going to drop the temp to about 55 F.

From what temp? 68° or so?

Yea I fermented at 68 F. Its Jamil's Southern English Brown and it uses WLP002.

That wlp002 really flocs well, it pretty much crashes on it's own without cold crashing.

With that being said unless your filtering i would think there would be enough yeast to bottle condition.

You probably will have enough yeast to bottle condition with, but if you are worried then just be sure to suck up a tiny bit of yeast/trub from the bottom of the carboy as you rack into the bottling bucket. That yeast is highly flocculent and you probably won't have to cold condition to long for it to be crystal clear.

JR McKnight wrote:If I cold crash my carboy will there be enough active yeast left to ferment in the bottle when I bottle it?

Yes

What is the purpose of crashing if you're bottle conditioning?

I have cold crashed to about 35 degrees for a few days before bottling to accelerate yeast dropping out and clearing the beer somewhat. I had no problem bottle conditioning afterwards - may take an extra week to carbonate though.