Enough yeast for bottling?

[drummerguy]

I brewed a 5 gallon batch of a tripel on 1/18/2016 and I'm finally ready to bottle it. It had an OG of 1.083 and is currently sitting at 1.009; it was fermented with Wyeast 3787. I am planning to cold crash it on Friday and bottle it with corks and cages on Sunday. This will be my first attempt at cold crashing and I am wondering if there will be enough yeast left for bottle conditioning. If not, what type of yeast should I add to ensure they are carbonated properly? Thanks for the help.

 

[Revvy]

Yes, when cold crashing you basically go from billions of yeast to millions of yeast...and there's plenty to do the job.

 

[drummerguy]

Fantastic! Thank you for the helpful information.