Beer Forum

I bottle condition all the beer I make. This involves bottling from secondary and priming the bottles with table sugar. There is always more than enough yeast in suspension to ensure the bottles carbonate up sufficiently.

I've just dry hopped a beer with lots of pellet hops ... seriously, the beer has a green hue to it there's so much hop material in suspension. My plan is to crash cool in the fridge at ~5c for 48 hours to drop the hops out and then bottle. Im slightly concerned that this will pull too much yeast out of suspension too, meaning my bottles won't carbonate.

Any thoughts?

It should be fine. I typically age for 2 weeks at 30°F and still get a fine layer of yeast in the bottom of the keg.

Unless you filter, there should be plenty of yeast left to carbonate.

If you are really worried, simply add a packet of dry champagne yeast (properly rehydrated of course) to your bottling bucket along with your priming sugar solution and rack the beer on top. Champagne yeast is cheaper than ale yeast and can handle strong ABV% in a low pH environment.

There will be plenty of yeast in there, just bottle as usual.