So which yeasts would you suggest are best for creating a compact yeast cake, that don't stir up easily in bottles? Ones that are suitable for an American IPA.
Its less about the strain and more about the quantity. You need very little yeast to get proper carbonation.
Sierra Nevada is the prime example. You can barely make out the layer of yeast on the bottom of their bottles.
"...you need about 1 gram of dry yeast or 1/5 of a liquid yeast package per 5 US gallons of beer. If you're not going to rehydrate the dry yeast, double the amount to 2 grams.
This is the rate Sierra Nevada uses after filtering, so this should be more than enough."
I think he elaborates in the Yeast book. This snippet is from a NB forum post.