Kolsch help with cold crashing.

So from what I have read, you want to skim the bad looking yeast and keep the rest when you are going to crash it. Does that mean that I should crash it in the primary and not transfer it to a secondary? Can someone explain the process to me a little better.

 

What do you mean by (skim the bad looking yeast).I make Kolsch once a month,
I primary 10 days take 3 hydro readings over 3 days to make sure it is finished.
Then transfer to secondary for 3 to 4 weeks at about 60 degrees,bottle,let sit
3 weeks at 68-70.After that I cold condition in fridge for 1 week and then enjoy.
Others say you don`t have to secondary which I agree with,I just do for logistical
reasons (freeing up a primary).Beers are always clear and have nice head and lacing.
This is just my process,hope this helps.

Cheers