I had a dry hopped ale in secondary that I cold crashed overnight to help with sediment. Do I need to add more yeast for priming?
Length of fermentation and gravity of the beer have more bearing on whether to reyeast. I cold crash ales for a couple days before bottling and haven’t re yeasted one yet. The yeast left in suspension will warm up and get back to work after you bottle and store at room temperature.
Thanks!
