I have and Irish Red and a Dogfish 60 Minute IPA (thanks Yoop) in fermenters. Both with Wyeast Pacman yeast. The Irish Ale has a 1/2" thick Yeast raft on top while the 60 Min yeast has settled to the botton. My questions are. Why the difference is yeast behavor? Also, if I cold crash the Irish red to say 35 degrees for a couple days, will the yeast raft drop out and if so, will there be enough yeast left suspended to bottle carb. Lastly, I plan on trying my hand at yeast harvesting and thought it would be better on the Irish Red due to lower ABV.