Hey all. I have an ipa that is just about done dry hoping, and after several batches, I finally feel as though I have some idea of what I doing. ( sort of). I'd like to cold crash this before I bottle and prime. The outside temp is ideal for it right now, so it should be easy to do. My question is, if cold crashing settles everything out, how is there yeast left for priming and carbing? And, aside from freezing, is there any temp range that is ideal? Does it need to come back up to temp before bottling? Does it matter that I already transferred Tina secondary for dry hopping? Thanks, I am always appreciative of this wisdom and support of this board!