Protafloc & Yeast question

[WishboneBrewery]

Does protafloc drag more yeast out of suspension in the FV as the yeast finishes?

I ask because of wondering about having enough yeast cells in the bottle for conditioning, I'm just a little concerned about carbonation but I don't really want to be rehydrating and pitching a priming yeast before bottling. (Usually prime with 50g household sugar or DSM on a 12L batch)

So if my first line is true, maybe cut down the amount of Protafloc in the boil, or leave it out??

Cheers

[Cheshire-cheese]

Interesting question. I always assumed that copper finings stayed in the copper, bound to the proteins it has formed flocs with. I guess if there is more copper finings than is able to bind with proteins then they could be present in the hopped wort in the fv. From what I can see: Carageenan, from the protafloc tablet, will still have more of an affect on flocculation of proteins than yeast. All I can see, so far is that the negative charge on the carageenan has a role to play in flocculation of proteins. I've also read that surface charge plays a more significant role in yeast flocculation than its hydrophobisity, but more detail is not forthcoming. My guess is that you should be ok with protafloc when bottle conditioning.

or for a more succinct answer, see the above

[WishboneBrewery]

Cheers guys