Cold crashing beer that will be bottle carbonated.

[p_p]

I have an APA that is about to reach final gravity and will eventually be bottled with some additional sugar for carbonation.
To aid clarity, I'd like to drop some of the yeast by cold crashing, but I do not want to be left without any yeast to ferment the sugar in the bottle.

I wonder what is the advice/wisdom in relation to cold crash temperature and length of time in this situation.

Thanks in advance.
p_p

 

[Gavin C]

It's a non-issue.

There will still be countless billions of viable yeast in suspension ready to bottle condition after cold-crashing.

 

[p_p]

It's a non-issue.

There will still be countless billions of viable yeast in suspension ready to bottle condition after cold-crashing.

So if I go from 68F (20C) to 50F (10C) in, lets say 12 hours or less (?) and leave it there for a couple of days prior bottling, you are saying it will still carbonate without problems?

 

[Rockn_M]

You'll be good.

I've heard people cold crashing for weeks and still carbed without any issues.

 

[AkBrew907]

50? Heck I have cold crashed mine into the mid to high 30's and bottled with no problems.

You will be fine

 

[Gavin C]

So if I go from 68F (20C) to 50F (10C) in, lets say 12 hours or less (?) and leave it there for a couple of days prior bottling, you are saying it will still carbonate without problems?

I crash my beers to 31F before I package them in kegs.

I do the same with small cider batches which I bottle.

Not an issue as long as you add the correct amount of sugar for the beer temp at the warmest it got after production of CO2 ceased. (68F)

 

[p_p]

Thank you all!