Kolsch Cold Crashing

I think I'm going to give a Kolsch a go this weekend, however I read that I should cold crash it in the secondary for 2 weeks since they're pretty stubborn to clear. What temperature should I cold crash at? Also, even with cold crashing will there be enough yeast getting into the bottles to carbonate?


Here's my recipe:
10# German Pilsner
2# Wheat Malt

Mash for 60 minutes at 151 degrees.

1.5 oz Hallertauer 4% AA for 60 minutes
1/2 oz Hallertauer 4% AA for 15 minutes
1/2 oz Hallertauer 4% AA for 5 minutes

Mine is sitting at 34 degrees and has been there about two weeks.

Are you kegging or bottling? If bottling, are you worried they won't carb due to all the yeast falling out?

Brett3rThanU said:

Are you kegging or bottling? If bottling, are you worried they won't carb due to all the yeast falling out?

Click to expand...

I keg, but like bottling lager you will have to add yeast most likely.