Due to travel for the holidays I will have the chance to cold crash a cream ale for 1-2 weeks at 45 F after it has fermented for 3 weeks. I usually do a 24-48 hour cold crash for improving the clarity and I would like to know if anyone has done a 1-2 week long cold crash to give an ale some more lager like characteristics. Any thoughts? I am going to be force carbonating this beer and will be using a recipe similar to Biermuncher's Cream of the Crops corn ale but with a blend of 6 row and 2 row.