Cold crashing isn't really style dependent, rather it's to improve clarity prior to racking. A *VERY* quick look at Google suggests that both the 3711 and 3724 yeasts are low-flocculation, which means this beer will benefit from cold crashing for at least a few days prior to racking.
Just my humble opinion. I cold crash every beer prior to racking, and typically fine with gelatin everything except IPAs that I worry I might strip some hop character out of, or hefeweizen where I want the yeast to remain suspended.