Corny as Secondary Question - Cold Crash

I've been a fan of using corny's as a secondary/Home brew bright tank for a while thanks to this forum. Curious on how/when/if people are cold crashing in this process. My original fermentation process was to only use a primary. Secondary only in special circumstances, like adding fruit zest or similar. I tried to never leave in primary for longer than 14'ish days. I cold crash to about 34° by changing the temp on my fermentation chest(typical freezer, Johnson 419 setup) and temporarily unhooking the blow of tube and covering that port with foil until the thermowell temp got to mid 30's to avoid sanitizer from getting sucked into the carboy. Cold crashing obviously helped to transfer clearer beer but I worried this process draws to much oxygen into the carboy. I transfer using C02 and racking cane fromcarboy to keg(also previously purged with C02) so really the only step that could introduce O2 is the cold crash.

So that was long winded.... sorry... My question is when transferring straight from primary carboy, after FG has been reached of course, to keg for secondary has anyone tried to cold crash after the transfer to the corny? That way the transfer could be done with C02 and the corny could be kept on CO2 while you cold crash.

If so did you have to trim the dip tube to avoid picking up what I would guess to be more trub/yeast in the corny. It seems a little minuscule but would love to avoid sucking air into the carboy during cold crash if I could. Or maybe I just need to break down and get a conical, I've talked myself down from that tree many times

 

Many people cold crash in the primary (or secondary) before transferring. I've never had any oxidation problems from doing this. There's still a layer of CO2 on the beer. I leave the airlock on also and don't have problems with suck back (3 piece airlock). Just don't keep it filled too high. I do many beers straight to the keg warm then put it in the kegerator and put CO2 on it. If it's a beer that needs some time at warm temperature to age then I'll just purge the headspace and leave it in the corner.

If you're careful transferring it then there isn't a ton of yeast left. It comes out in the first pour or two. Just make sure that it's done fermenting before you put it in the keg.