Update and question. Had a party and basically served it after just one week of fermentation. So it had cold crashed for a day prior to the party, and we drank maybe 40% of it last night. It was a "northern brewer" brown ale kit, very good but probably would have been better with more time. I did not take an initial or final gravity. Today, one day after the party, pressure has dropped from 12 psi to just under 5. I can easily bottle the rest as it is lightly carbonated at this point. I have not harvested any yeast and it remains with the other sediment in the tip of the cone.
My questions: Should I add priming sugar to the bottles? I would think yes otherwise the beer will likely be flat. Do I need to (and can I) wake the yeast back up by bringing the onderbrew back to room temp? Should I shake the container to get some of it back in suspension, then bottle it and leave at room temp for another two weeks?
Failing any advice, my plan is:
1. Remove from fridge, gently flip and rotate the container to get the yeast out of the bottom tip of the cone.
2. Allow the sediment to mostly re-settle, but just for a couple hours. Beer will no longer be in the fridge and getting warmer, but will still be cold.
3. Add 1/2 teaspoon of priming sugar to each bottle (and this is less than then the 3/4 tsp I have used in the past)
4. Cap the bottles and give it a try in 2 weeks.
I am thinking the yeast will wake up when it gets warmer and will then have new sugars in the bottle to eat for carbonation. I am worried that without getting the yeast off the bottom of the cone it will not be present in sufficient quantity to convert the sugar in the bottle.
Any advice/opinions greatly appreciated!