How does aging affect yeast/carb.?

I have a Kolsch sitting in my secondary. It spent about 3 weeks in the primary and is on week 3 in the secondary. I haven't decided yet when I am going to bottle it, and have even considered cold crashing it. My question is, if I let it sit for 3-4 more weeks will enough yeast still be present to carb up once its bottled? If I cold crash it will it still bottle condition properly?

My first two batches have carbed up fine in the bottle but neither sat longer than 4 weeks.

Two months in the secondary may be pushing it a bit. If it were two months in the primary, that would be a different story. Are you letting it mellow out a bit or just going for clarity here?

I was trying to let it clear up some. Its sitting down in the basement where its right around 60-62*.