I just did my first all grain brew. It was basically BIAB as I only did 2 gallons. I took an American pilsener and hopped it with a 1/2 oz. of Cascade at 60, and another 1/2 oz. at 15 on a 60 minute boil. Was supposed to hit an OG of 1.044, but got 1.052! I guess doing a dough in and mashout really helped my efficiency! The thing is, it is cloudy as hell! Can I still bottle condition after cold crashing? or is there not enough yeast in suspension? And if I do cold crash it, do I want to get it off the cake first into a secondary? Or can I just put it in there like that?