I ferment in a Blichmann Fermenator that I keep in my fermentation freezer with a temp controller. Ordinarily, after fermentation has completed and the beer has rested for a few days, I cold crash to get the clearest beer into the kegs. I've normally dropped the temp 4 or 5 degrees per day until I get to 35 and let it set for a few days more. Is it necessary to step it down? I seem to recall hearing someone, possibly Jamil Z, say that rapid cooling stresses the yeast causing it to throw off-flavors.
So what do you do? Quick crash or step down?