Cold crashed, then warmed up... what now?

I have an Old Peculier Clone that I brewed 6/27. It fermented for a month, and then I went away to get married, so I stuck it in the then empty fridge. When I came back, I had to use the fridge for, you know, food, so I took it at. It's been sitting in a swamp cooler for about 3 weeks now.

So my question is, is the yeast still viable for bottle conditioning? Am I good enough just making sure I get some yeast from the bottom into my bottling bucket? I used WLP002.
I can always make a run to the lhbs if needed, but would rather not.

No worries. Just suck up a little yeast off the bottom it is definitely viable, unless it froze (even still it would probably be viable enough to carb the beer).

Excellent. Thanks!

Beer that looks crystal clear to the unaided eye still has ~100,000 Cells of yeast per ML, which is enough to carbonate. It might take longer than normal, but it will come out fine.

Unless its filtered.

Ya, i wouldn't open any bottles till at least 3 weeks, but (other then makin a monster beer) maybe a %9 or higher, I wouldn't worry.