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Not exactly. I don't transfer to fermenting vessel until after the first crash in the boiling kettle. After I chill the wort I then put a co2 blanket on in and put the lid on the kettle and put it in my Keezer overnight. Then the next day I transfer to the fermenter. A lot of the proteins...

Yes, exactly.

I actually cold crash my beer twice before kegging. Once right after chilling my wort down to 50 degrees. I cold crash to 33 degrees over night then rack it off into the fermenter then bring it back up to pitching temperature. And the again once fermentation in complete just prior to kegging...

Count me in!