Cold Crashing

I have read about people who cold crash their beer before bottling. I have seen a few different techniques used. What temp am I looking for? I assume this temp is not a huge deal as long as the beer clears out decently or to desired level. Also, is there still enough yeast which have not fallen out and can assist in carbonation. I am using WLP001 in my batch I will be bottling soon. I have never done this so I just wanted to get some peoples opinions who have. This batch I did not secondary so I though this could help clear it out a bit. Ulitmately I don't mind a slightly cloudy beer but this one is a Blonde so I would llike to avoid it looking like a hefe, you know.

Thanks in advance

I usually do anywhere from 34-38 degrees and yes there will be enough yeast to carb.

thedude123 said:

I usually do anywhere from 34-38 degrees and yes there will be enough yeast to carb.

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Thank you!