Should a Cream Ale be Cold Crashed

I'm fermenting a cream ale currently at 61F and it's on its third week. I used Wyeast 2565 Kölsch, and from the description it says that

This powdery strain results in yeast that remains in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.

Click to expand...

and the only thing I could find on the BJCP is

Brilliant, sparkling clarity

Click to expand...

So it sounds like I should cold crash my cream ale, but I just wanted to double check.

Thanks.

It doesn't hurt but it's not always necessary

I would cold crash with that yeast on a cream ale

Sounds good, I'll give cold crashing a try. I haven't cold crash before so please tell me if I'm doing this right, taking a mixture of advice from multiple forums I've read. Since this Sunday will be 3 weeks for it fermenting, I'll start cold crashing it on this Thursday or Friday.

1. Set my fermentation chamber temperature to 40F.
2. Replace airlock with sanitized aluminum foil to eliminate suck back.
3. Let it cold crash for 2-3 days.
4. After 2-3 days rack to keg and start carbonating.

Once I've racked to my keg, do I have to let it warm up to room temperature, or can I start force carbing right away?

Thanks.

You can start force carbing right away.. What temp are you carbing at?

It's giong to be around the mid 40's probably around 43-45F.