I've seen cold crashing presented as a means of clearing beer by knocking much of the yeast out of suspension. But it seems to be a technique that's used by brewers who keg. Is there still enough yeast in suspension after cold crashing to carb beer in bottles? My thought was to bring the bottles back to room temp and then give them whatever time they need.
Context: I don't care at all about clarity. To me, murky beer just means it was made with love. What I would like to do is decrease the amount of yeasty sediment in my bottles ("Careful - don't pour out the crud in the bottom!") Last summer, I happily packed some brew on a river trip, and they all got so shaken up that they just tasted like yeast.
I typically leave my beers in primary for 3 weeks or more, and then rack to a secondary vessel just before bottling.