Originally Posted by zgoda
Yeast should survive, but the carbonation will take much longer time, like 3-4 weeks instead of 10 days.
This. Just make sure to suck up a tiny bit of yeast into your bottling bucket when you rack to bottle and everything will be fine. If you're like me, that'll happen anyway even if you're trying not to.
I cold crash beers all the time and the yeast will carbonate, but sometimes it takes longer than I'm used to. I "lagered" a stout and best bitter at 38* for two to three weeks each and they were perfectly carbed after 15 or so days. It might take longer but it'll get done.