Any advantage in dropping temps on a Cream Ale for a bit?

[callmebruce]

I've got a Cream Ale happily fermenting away. I liked the effects of dropping temps on a Kolsch and lagering it for a few weeks. Would I gain anything by dropping temps on a Cream Ale? Or since I used Nottingham yeast, would it be pretty pointless? I know Notty is a different beast than Kolsch yeast.

Just not sure if it would clean up a bit and get a little clearer by bringing temps down for a few weeks - or just bottle it and go?

 

[Yooper]

Sure, cold crashing and cold conditioning a cream ale is a great idea. It'll get even "cleaner" and crisper and clearer. I always do that for my cream ales.

 

[callmebruce]

Well, I like clean, crisp and clear! So will drop temps. Thanks!