Originally Posted by awshucks5
I was planning on using priming sugar, I was wondering if there would be enough active yeast left after cold crashing for two days
It's fine. You could hold the beer at 32 degrees for many weeks, and not need to add fresh yeast.
When I make lagers, sometimes I add fresh yeast at bottling, expecially if I've held the beer near freezing for more than 8 weeks.
For less than a month or two at 32 degrees, you have no need to reyeast at all.