Just wanted to get some advice. I am cold crashing for the first time. It is a belgian ale (5 gallons). I’ve crashed it down to about 37 degrees and will be leaving for a week (I put sanitized foil over the opening of the speidel).
My question is, after I move the beer to the bottling bucket with the priming solution, do I also need to add fresh yeast? They guy at my shop said it is better safe than sorry and gave me a pack of dry yeast. What are others thoughts on this?
I chill my ales and lagers to 30f then gelatin fine for a few days before racking. No secondary/bottling yeast, no problems. Unless your yeast die of old age or you filter them out, you will still have plenty
I would really only consider adding a small amount of rehydrated dried yeast to a beer that had a fairly high OG. I am talking like 1.085-1.090+. Sometimes with these big beers the yeast do get a bit pooped out and take quite a long time (or dont quite ever) to bottle condition the beer properly. Meanwhile you are exposing your beer to oxygen in the headspace. I have had a couple beers not carbonate properly from this in the past. I now just keg, so no worries there…YMMV.