Can I cold crash in my primary and then bottle? My concern is that there won't be any yeast to carb bottles
You should still have some yeast in there, but if you want some insurance get a less attenuative strain, or use the same strain you fermented with, and add some back to the bottling bucket with your priming sugar.
there will still be plenty of yeast in there for bottle carbing. I cold crash most of my beers and have never had a problem
I usually just wait until I am sure that fermentation is complete and I am ready to bottle, then I turn my temperature down to about 35 degrees for a couple of days.
Never heard of that term, but some crash the yeast, dry hop warm, and crash again to aid dropping out the hop tannins/polyphenols. That could be it.
Never heard of the term either . . . and this is my technique! For the OP: unless you're cold crashing over a month there will be plenty of yeast for bottle conditioning.
When I bottled, I worried about whether yeast would be able to carbonate. Sometimes I supplemented yeast at bottling with some dry yeast. But sometimes I didn't have that extra insurance available. I came to realize it wasn't necessary.
