I usually do a cold crash, especially for lagers that need to be clear. After fermentation stops, usually about 2 weeks, Ill drop the temp down to around 40 between primary and secondary. If I have left it go for more than two weeks, like for a dopplebock which takes most of a month to ferment at 50, rising to 54 over two weeks, then I won't secondary, I just crash it to 33 for about 3 or 4 days, then rack to the keg for lagering.
Now, here is my monkey wrench. Will you do the cold crashing for ales from primary to secondary? Or do you think that will stress the yeast too much? If you secondary (which I only do for really clear ales) do I want to drop from 67 down to 35, rack to secondary, then warm it back up to 60 for a couple of weeks in the secondary? I still usually crash down to around 35 before racking to a keg for resting, then serving. It does wonders for clearing a beer and stopping ongoing fermentation. Bet between primary and secondary?
I would crash to 32, but my little dorm fridge can't quite make it in my 120 degree garage without running all the time, which the poor compressor just can't manage.
