Cold conditioning

[2BeerOrNot2Beer]

I've been cold conditioning a beer for three weeks and am planning to bottle it today. First time cold conditioning. I know that it causes yeast to settle out, among other things, like poly phenols, which helps smooth out the beers flavor. Anyway, I plan to rack to my bottling bucket, and then to bottles. Will there be enough suspended yeast for priming, even after sitting at 35 degrees for 3 weeks? Or do I need to add yeast as well as priming sugar to my bottling bucket?

Thanks

 

[daksin]

I'd say after three weeks you'd want to drag your racking cane through the yeast a bit when transferring, shouldn't take much. That, or repitch a little yeast, just to be on the safe side. That's a fair while to cold crash.