Cold conditioning

4BC Altbier has been successfully transferred to a clean fermenter for 4 weeks cold conditioning at 2 degrees centigrade. This will hopefully accomplish 2 things:

• clean up some of the byproducts of the primary fermentation, making the beer cleaner tasting
  
• cause some of the yeast and other particulates to precipitate out, making the beer less hazy

Will it work? Let's wait and see. My only concern is whether such a long period of conditioing will leave enough yeast in suspension to work with the priming sugar and generate CO2 when I come to bottle it. All part of the learning experience!