So, not having used a low (or no) flocculating yeast and being new to brewing, I have a couple of questions. If you have a very low flocculating yeast, cold shocking it can cause some fall out, but in general, the yeast remain in suspension through primary, secondary and bottling? Is that correct? I ask because the brews I've done have always been with medium to high flocculation yeast, and I know to siphon all but the trub at the bottom when transferring. I haven't had the experience of using a low flocculation yeast and didn't know if there were added steps or issues with it.
Not exactly correct. Low floc yeast take longer to drop, but will eventually drop, even without fining, cold crashing, or cold storage. I make hefeweizens regularly and after 3 or 4 weeks of bottle conditioning they are as crystal clear as any other beer. Obviously in the keg they are being cold crashed, but the bottom half of the keg ends up clear every time.
If you're looking for a bright beer, then yes. Otherwise, generally a fermenter fining agent is added like polyclar or gelatin or some other agent that will attract the yeast and allow them to drop from solution
Are you wanting the yeast to drop? If so, you do not have to do a secondary if you would normally just do a primary. You can just cold crash in primary for an extended period of time, like a week, or cold crash with a fining agent like gelatin in the primary. If you do use a secondary, you can feel free to use a fining agent that way as well
I've wondered how well https://www.morebeer.com/products/bottle-12-dry-tap-airlock-reusable-closure.html this works.
That will get crystal clear, but it takes a while. 1.5-2 months of cold storage in a bottle or keg without a fermenter cold crash or finings.
