Question about cold crashing

I understand the concept of cold crashing and why people do it, but it seems to make more sense to me if you are a kegger instead of a bottler. So when you cold crash... sediment and yeast flocculate and then sink to the bottom. If you do this before bottling, are you going to have under-carbonated beer since a lot of your yeast was removed during the cold-crashing to bottling process? I imagine cold crashing doesn't get rid of ALL of the yeast, so if that is the case does that just mean that it takes longer to carbonate bottles? And if so... is there a rule of thumb for how much longer a cold-crashed beer would take to carbonate over a non-cold-crashed beer?

Thanks in advance for the info. I don't have the means to cold-crash... I'm just more or less curious.

 

There is still enough yeast suspended in beer that has been cold crashed before bottling. As for time it takes to carb, I have no idea... I dont bottle. But I do help my buddy bottle.

One thing I agree with you is that I dont think it is necessary to cold crash before bottling. Given that it usually takes two weeks for a bottle to carb up, most yeast has flocc'd to the bottom of the bottle and is mostly clear (given my past experience). And if it hasnt, a week in the fridge should clear it up. My buddy cant cold crash, but gives me a sixer everytime I help him. With every beer, I put in my mudroom cabinet. Two weeks later its clear as water.

Time clears beer...or gelatin.

 

There's no way to remove enough yeast through typical cold crashing to prevent natural carbonation. There are still plenty of yeast present, even with cold crashing. Depending on the yeast, the alcohol content and the length of the cold conditioning period, and the temperature it's held at during carbonation, it may take longer, but it will still happen. In almost 20 years, I've never had a beer not naturally carbonate, even a lager aged 4 months. But I have had them take up to a month (high alcohol, lagered doppelbock), even held at 75F during carbonation.

 

You're typically cold crashing in the bottle when you put it in the fridge to drink it. I would think the only reason a "bottler" would cold crash the fermenter would be to lessen the amount of trub in the bottle but it might not be worth the effort or time. Esp if you're not skilled at racking the beer over without disturbing the yeast/trub cake in the fermentor.
I mostly keg these days and I like to cold crash to clear the beer a little and so the c02 gets absorbed into the beer faster.

 

You need a 0.5 micron absolute filter to remove all yeast from the beer. cold crash isnt going to be enough.