Cold Crash Question

I have 4+ weeks to brew a nice red ale for a party for which my wife volunteered my services.

While purchasing the ingredents at my LHBS the brewmaster there suggested that I cold crash the beer while in the secondary to help clear the beer.

My questions are: At what temptature should I cold crash? How long should I cold crash? And will cold crashing cause the beer to take more time to carb in the bottles?

Or, would I be better served to primary, secondary, and bottle condition at room temp, and just deal with some haze?

Thanks in advance.:rockin:

 

I would cold crash for 2-3 days around 35-40 degrees. Should not dramatically slow carbonation. FIgure about 2 weeks between primary and secondary, 2-3 days in the fridge, 2 weeks+ in the bottle. Thats a pretty reasonable schedule, and will make that red ale sparkle.