I would do the opposite: bottle the beer, condition it until it's fully carbed, and then put it in the fridge and start drinking. I do this with my ales, and I think that cold conditioning takes some of the edge off (due to tannins or yeast, I guess). It doesn't make much sense at all to bottle and then cool it down. You want the yeast fresh and active right from the start to condition the beer. It will also absorb O2. If you just cool it down, the yeast will go dormant, and the O2 will just sit around in your beer. It may do nothing at the cold temperatures, but I'd rather sweep it out with the yeast from day 1 than wait 2 weeks.