Very turbid IPA I'm giving at least a few weeks at 33 to clear. Used a bad vial of isinglass (my fault) and repitched a fresh vial, and I can tell if this is going to clear, it's going to take quite awhile. I've never pushed a cold-conditioned beer out this long for natural conditioning and figured I'd try a bottle-condition yeast addition, since I've never done that. US-05. However, it will be pitched into a finished beer at bottling no warmer than likely 40F. I understand the benefit of rehydrating but am curious on this particular cold-beer application. Thoughts?