Soniat wrote:1) Is there any advantage to this type of conditioning?
I think a lot of beer styles can benefit from a week of lagering. It'll help to precipitate out chill haze and yeast to make your beer clearer and cleaner tasting.

2) If so, how long do I leave them?
A weeks near freezing should be plenty, depending on the yeast. Some yeast strains that are less flocculant might require longer lagering or gelating finings to get clear.

3) After conditioning will the yeast still be alive to carbonate with priming sugar, or do I need to pitch more yeast before I bottle?
Depends on how long you lager, and if you used finings to get the beer clear. For prolonged lagering times, or beer that has been fined with gelatin or isinglass, reyeasting might be required. However, since it seems like you already have the kegs, why not look into counterpressure bottle fillers? You can carbonate your keg, and fill bottles directly from kegs. They can be a bit spendy, but I use the method shown in this video, and it works well and is CHEAP!
http://www.youtube.com/watch?v=CwIbFQcHYyo
also
http://www.youtube.com/watch?v=ow7rUf0TgPg


4) If so, will re-pitching effect the beer taste or clarity?
To a degree, yes. It probably won't be a night and day difference though.