Here's my scenario: I brewed an IPA a couple weeks ago, racked it onto dry hops after 1 week in primary, and cold crashed @ 38F..I left as much of the trub/yeast behind when racking as I could. It's been almost a week in secondary and I'm wanting to bottle soon.
My question is if the combo of racking off the yeast cake and cold crashing, to make the beer clear & clean,will make it slow to carbonate in the bottle? Are there likely enough viable yeast cells floating around to do the job, or should I pitch fresh yeast at bottling? The IPA is not highly alcoholic, only 6.5%, but is very hoppy, ~100 ibu.
My question is if the combo of racking off the yeast cake and cold crashing, to make the beer clear & clean,will make it slow to carbonate in the bottle? Are there likely enough viable yeast cells floating around to do the job, or should I pitch fresh yeast at bottling? The IPA is not highly alcoholic, only 6.5%, but is very hoppy, ~100 ibu.
