I've just begun using a glycol chiller and I'm looking to cold crash my batches before packaging. Question I have is if I cold crash a batch does the yeast completely drop out? If so, and I want to bottle some of this latest batch I have, will there be enough yeast remaining in suspension to eat up the additional bottling sugar I add? I'm planning on kegging 3 gallons and bottling the remaining 2 to 2 1/2 gallons of the imperial saison I got in the fermenter, and I want to be sure I've got the bottling sugar and yeast squared away properly.
thanks in advance!
thanks in advance!