Hi Guys.. I cold crashed 5g of cream ale over the last few days at 38F. I'm going to bottle tomorrow morning so I just turned the fridge off and opened the door to bring it back up to room temp. It struck me that maybe I've gotten rid of too much yeast in the beer and onto the traub. Is that a thing I need to worry about? Also how much dextrose would you mix to carbonate a 5 gallon (more or less) carboy? Maybe a bit more sugar given that I cold crashed? Thanks in advance!