+1. I condition mine warm when necessary. If you train your senses, you'll know to look out for things such as diacetyl (buttered popcorn aroma), DMS (corn or vegetable aroma), acetaldehyde (green apple), and sulfur (farty). These things can be cleaned up by yeast much better at warm temperatures than cold. And typically, they only need about 3 days, plus or minus. After that, you're fairly safe to crash it cold to 35 F or whatever. The cold crash is primarily used to drop out the yeast and make the beer closer to crystal clear. If you care more about flavor and less about clarity, then it's probably better NOT to chill the beer at all before bottling/kegging. If you care about both, then patience will give you the greatest reward. Sit back, relax, allow the yeast to do its thing. Try not to rush it.