Will cold crashing delay bottle conditioning?

[maltMonkey]

I've got an English Pale Ale in the primary right now....it's almost done fermenting and I'm going to transfer it to a carboy in my fridge (40°F) for a week to clear it up.

Since cold crashing drops a lot of the yeast out of suspension will there still be enough to bottle condition, and if so will I have to allow it a longer period of time to do so?

 

[HP_Lovecraft]

I cold crashed my "Old Ale" for a week at the same temp. Then warmed it up, and bottled. Carbed just fine after 2 weeks, with a fantastic head, and no haze.

Probobly depends on type of yeast. There will always be some yeast floating around, so worst case scenerio is you might just have to wait a bit longer.

nick

 

[maltMonkey]

OK...good to know. The yeast i'm using has high flocculation--that's why I was worrying about too much of it dropping out.

 

[Boerderij_Kabouter]

I am convinced that homebrews that are not pasteurized will always bottle condition. I left my Pumpkin ale this year in secondary for 2 months at ~50 degF and it still carbonated great. It took a month and a half to carbonate and I was glad I had 5g in a keg, but it did carbonate and not is very nice.

I think you will be fine. Go for it!