Cold Crashing and Bottling Question

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B33rL0v3r

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I'm currently looking to bottle a dry hopped IPA from secondary into bottles. I'd like to cold crash it to get all the sediment to the bottom and to clear the beer. However, I also need to add priming sugar into my bottles. Would cold crashing before bottling create a flat beer due to the yeast all going dormant?

Could I use gelatin and not cold crash it if cold crashing is out of the question?

What are my options here?

I'm buying a keg setup soon, but won't have it time for this batch. Do have the ability to cold crash in my fermentation chamber (chest freezer with thermostat)

Thanks!
 

bottlebomber

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What is the ABV? I just went through hell trying to get a strong IPA to bottle prime. It turns out, beers in the 10% range don't like to carb up with the yeast you fermented with. Also, IPAs usually use highly floculating strains to make matters worse. I wouldn't cold crash unless you have a lot of haze. Also long fermentations, like 6 weeks and up, almost require that you add fresh yeast before bottling to get good carb up
 
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B33rL0v3r

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it's only a 5.5% abv IPA, on the lighter side. I had it in primary for 1 week and secondary will be 2 weeks.
 

bottlebomber

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You've put it in a secondary? I wouldn't cold crash.... you've already taken it off the yeast. Also, a week in primary is kind of short. Unless your wanting to dry hop AND save yeast, I don't think secondary is necessary. But to answer your question, a week of CC isn't going to hurt, although after a few days in the fridge the beer "cold crashes" in the bottle
 
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