Cold Crashing US-05

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msh227

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I currently have a pale ale in primary and plan to bottle this weekend. I feel like there is a lot of the yeast cake floating in solution at the bottom of the fermenter. I would like to cold crash the fermenter to have the cake fall out of suspension but was curious how that would effect bottle conditioning. Will my bottles carbonate?? Take twice as long to carbonate if they do??
 
They'll carbonate and condition just fine after cold crashing. Carbonation will take place at the normal schedule if they are in a ~70F temperature zone. You can never really get all of the yeast out of solution - there are always the high attenuaters and low floculators hanging out. Not to mention you'll undoubtedly pull up a little trub from the bottom when transferring to bottling vessel.
 

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