Take the 2-minute tour ×  I brewed a high gravity (1080) saison
and am planning on cold conditioning it in secondary at 32
degrees x 2 weeks, then bottle conditioning it. I am wonder will
the cold conditioning make all my yeast die? Will I need to add
more yeast when I bottle? If so, how much?  share|improve this
question  2 Answers 2  up vote 0 down vote accepted  I'd go with
33 or 34, something about that magic 32 that makes me nervous, I
realize it shouldn't freeze with the alcohol that is now in
there, but I think you'll be just fine with the yeast currently
in your beer.  share|improve this answer And two weeks isn't
that long of a "lager" period. –  brewchez Aug 10 '10 at 23:55
Don't know really why you'd cold condition a Saison. If its to
clarify it doesn't need to be that cold. Just put it at 50F and
you'll get just as effective a flocculation. Then you still have
plenty of yeast to carbonate.  A better option would be to just
bottle it, and store the bottles cold after they carb up. Stuff
will settl