Prob no need to cold crash it. If you're going to be aging it for several months minimum, then might as well use priming sugar and naturally carb. Just make sure you clear the headspace with CO2, otherwise you may suffer oxidation before the yeast can eat the priming sugar.
Also, look at priming sugar volumes. I wanna say with kegging, you use like 1/3 what you normally use. Do some reasearch on it. But yeah -- doing this method not only carbonates it, but it also does the equivalent of bottle conditioning. You'll def have some yeast on the bottom on your first few pours, but it'll clear up.
Primary: Avery DuganA Clone
On-Deck: Lemon Pepper Saison
Kegged & Waiting: Bee Cave Bavarian Hefe
ON TAP: Bee Cave Bavarian Hefe
2013 Beers So Far:
BM's Centennial Blonde; BM's Blue Balls Belgian Wit; DFH 90 Min IPA; Cottage House Saison; Extracurricular Hoptivity (Pro-Am Winner); Bee Cave Bavarian Hefe; Avery DuganA