cold-crashing and hurting the yeast

We've all read on these forums about being careful not to vary the temperature too much or you will shock the yeast.

If I take an ale that's been at ale temps for, say, 3 weeks in primary and then "cold-crash" it in the fridge for a few days before bottling, might that shock the yeast enough that I won't get good carbonation once in the bottle?

(just another nagging noob question)

Thanks

You are safe.
I know from experience.
I have cold crashed Ales that have sat in the primary for over 4 weeks and there was still enough yeast in the beer to carb up in bottles.
No sweat amigo, crash away.

Before pitching, you have to be careful with temperatures, but that is just to ensure a good start on the ferment. Since carbonation takes weeks, the yeast have time to recover.

the most that will happen is the yeast will go dormant for a while(unless the yeast freezes) when it warms back up to conditioning temps the yeast revive.