My first brew made in my new brew fridge is just about ready to bottle, but I was wondering about the benefits of crash cooling.
The brew is a Wherry (again

) with spray malt and has been dry hopped (hops in a bag), so I'm not unduly worried about sediment. My thoughts are that if all the yeast falls out of suspension, then there may not be enough yeast left for secondary fermentation in the bottles. From reading on here, crash cooling is quite popular so I guess that is not the case, but I'm curious.