If you want to cold condition, you should do it colder than 50, I think.
But being that it is an ale, the beer's really not going to be doing much conditioning with the yeast asleep.
There's really no "cold conditioning" with ales, if you are looking for the yeast to actually be doing anything, like clearing up diacytal and off flavor components.
"Cold Conditioning" is really what lagers do. For an ale the yeast is doing at room temp, what lagers do at slightly above freezing; they swim around cleaning up the messes they made during fermentation.
All dropping an ale yeast to low 50's will do is cause the yeast to go to sleep and flocculate out, there's no harm in that, but that's not really conditioning the beer, that's clearing.....But that will actually
retard true conditioning.
Jboggeyel, I know you think you need to do this, but as the person on here who has been long primarying on this forum longer than anyone, I can assure you that your beer is going to be fine just leaving it alone for the month. In fact it's going to be better than fine.
This is my yeastcake for my Sri Lankin Stout that sat in primary for 5 weeks. Notice how tight the yeast cake is? None of that got racked over to my bottling bucket. And the beer is extremely clear.
That little bit of beer to the right is all of the 5 gallons that DIDN'T get vaccumed off the surface of the tight trub. When I put 5 gallons in my fermenter, I tend to get 5 gallons into bottles. The cake itself is like cement, it's about an inch thick and very, very dense, you can't just tilt your bucket and have it fall out. I had to use water pressure to get it to come out.
This is the last little bit of the same beer in the bottling bucket, this is the only sediment that made it though and that was done on purpose, when I rack I always make sure to rub the autosiphon across the bottom of the primary to make sure there's plenty of yeast in suspension to carb the beer, but my bottles are all clear and have little sediment in them.
Half the time I forget to use moss, and you can't tell the difference in clarity, and the reason I started bucking conventional wisdom and leaving it in primary for a month was the judges in competitions all commenting on the taste and clarity of my beer, on the ones that had sat vs the ones that I had done a conventional secondary.....That sold me on it 5 years ago....