Hey all,
I'm currently cold crashing a Belgian Ale and had another question around clearing. If I use say gelatin for clearing it out, will there be enough yeast left over for bottle/cask conditioning? Now, this is a recipe from Pierre Rajotte's book on Belgian Ales. It's his Flemish Ale so it won't really having a second pitch, I don't think, so all I really need is just enough yeast left for bottle conditioning. Any advice around this, should I transfer what I want to bottle now before using any clearing methods or can it wait until clearing is done? Help! =)

Lyle