Cold crashing

[Raxy]

When cold crashing brews do you need to add more sugar than normal to carbonate?
I usually add about 130g dextrose & was happy with the carbonation of my beers but for the last few batches I cold crashed for 3-5/6 days. I've noticed that the cold crashed beers don't carbonate well.
My first all grain beer (hbc pale ale mash kit) has been sitting around 18 degrees for over 2 weeks. There's no head when pouring & almost no carbonation. I just bottled a dead pony club clone without cold crashing & after 3 days it is almost fully carb'd.
Would strength affect carbonation? The flat beer is 6.3% but dead pony clone is 4.2.

[DEMPSEY]

cold crashing is nothing to do with carbonation. You cold crash to help with conditioning a beer. You add sugar to beer before you bottle to carbonate it and use a warm temp e.g. 20C to help 're ferment in the bottle. that is the conditioning you do then.

[Raxy]

I know what they are, just trying to figure out why they aren't carbonating after cold crashing.
The cold crashed beers are definitely clearer with almost no sediment in the bottles, but they just arent carbonating for me when bottled.

[molc]

If you ferment for say 7-10 day, then a cold crash for 3 will leave more than enough yeast for full conditioning. If your timelines are a lot longer, you may have a slower carbonation as the yeast has to work harder but it should still be fine.

Also cold beer holds more co2 rather than less, so you should have more in solution when bottling.

Strange your seeing the opposite.

Sent from my ANE-LX1 using Tapatalk