Sure thing
I cold crash in the manner I previously described and usually two days later add gelatin as follows.
1: Sanitize a beaker
2: Collect ~100ml of cold water in it directly from the refrigerator's water dispenser
Knox Gelattin and Cold water in Sanitized Beaker View attachment 294029
3: Sprinkle 1/2 tsp on the water and allow it to bloom for ~10 minutes (I cover it with sanitized foil during this time)
Add gelatin to cold waterView attachment 294030
BloomView attachment 294031
4: Heat it in the microwave to ~160F in 15 second bursts with a swirl after each 15 seconds
5: the gelatin solution will now be clear
Clearing Gelatin solutionView attachment 294032
6: Remove foil covering from carboy and add gelatin without splashing. I pour the gelatin through the sanitized stainless steel turkey baster I use to collect gravity samples. Its tip sits below the surface of the wort.
I do not shake or agitate the carboy at all.
7: Two days later I rack clear beer to the keg
Racking to the kegView attachment 294033View attachment 294034
I don't bottle aside from filling ones directly from the keg for giving to folks and competitions etc so can't say how it impacts that. From everything I have read you should have no concerns whatsoever. There are still countless millions of yeast in suspension ready and able to feed on the priming solution and adequately carbonate the beer. Cold crashing and gelatin finings will not prevent that. May take a little longer.
Hope this helps.