Cold crashing is just chilling your beer down to drop the yeast out of suspension as much as possible before racking. The colder (obviously not freezing), the better/clearer. For keggers, it is a moot point IMHO, as you will be chilling it down to serve anyway, and after the first pint or two, she is about as clear as it gets anyway.
Primary#1: BM's Loon Lake Smoked Porter
Primary#2: Farmhouse Saison Brett
Keg#1: Nothing fancy Choc Stout w/ nibs