This might be on the only place on the internet that has a wealth of knowledge and no trolls.
I've got a belgian wit in the fermenter right now and wanted to know if cold crashing before I bottle would be appropriate.
Welcome! I know what you mean about the trolls. I post at some other forums sometimes, but I usually just end up annoyed and/or frustrated.
Depending on the recipe, you might end up with way more haze than you want, maybe from starch, or protein, or yeast. I cold crash to knock out most of the junk, then when transfering to the bottling bucket, I suck up a little "junk" to get it cloudy again.