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Couple of Cold Crash questions

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fullmoonwolf

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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.
 

Suthrncomfrt1884

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All yeasts will act differently. I've had some beers in primary for 4 weeks that don't completely drop their krausen. It's not a big deal. If you're worried about bottle carbing, then just suck up a little yeast from the bottom when you rack to your bottling bucket. You shouldn't have a problem though.

I would harvest from the Irish Red also.
 
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