What is everyone's process for conditioning cask ale? I have a freezer with temp control. Right now, I rack 68F beer from primary to cask with dextrose to make ~1.3 vol (around 0.5oz / 5gal). Then, condition for a few weeks at 55F.
Do others crash the primary fermentation to ~35F, rack and then bring the beer back up to 55F for conditioning/serving? Is the point of that to avoid adding sugar?
How about kräusening? I usually only brew one beer at a time, but I could create a starter for my "next" beer and use part of it for the cask and the majority for pitching my wort.