choosybeggar

Recipes 

I'm fermenting a Russian Imperial Stout with London ESB yeast. Normally, I'm a keg/force carb guy. But this time, after initial fermentation, I plan to crash cool then bottle. Will there be enough yeast to carbonate? Should I lose the crash cool step? Add additional yeast?

duboman

Recipes 

Since it is a dark stout IMO crashing to clear is really not necessary but it won't hurt either and yes there will be plenty of yeast left to properly carbonate but those really big beers tend to take quite awhile to fully carb and condition! I would wait at least 4-5 weeks before trying one easily and they could take 8-12 weeks so be patient!

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

mikecshultz

Recipes 

(Almost) no amount of cold crashing will remove all of the yeast. Unless you are filtering your beer there will be enough yeast in suspension to bottle condition. Even if it looks clear.

choosybeggar

Recipes 

Thanks. I don't bottle much and hazily recall folks worrying about bottle conditioning with highly flocculant strains. Guess I drink a brew and not worry

__________________
The very thing that makes you rich, makes me pour.