I temp control ferment normally two buckets at a time, in a dedicated ferment fridge. If I am making a beer with a lot of suspended yeast such as a Belgian, or using a low flocc yeast I remove the blowoff tube from where it fits in the lid and replace it with a rubber or silicone stopper while cold crashing, before racking to kegs. I learned the hard way that when you change the ferment chamber from warm to cold and have a filled airlock in place it sucks that liquid into your beer. Ewww! Still, physics is physics and so o2 is going to bypass the stopper and what previously was a solid co2 blanket over your beer is now partially diffused with oxygen. I don't think I'm OCD but especially with hoppy beers I see oxygen as the enemy, and so limit my cold crash to 24 hrs at 30F. I keep my kegerator cold (at 34F) so a little yeast in the keg, what doesn't come out at the first pour, isn't going to matter. I hope that's not too much detail!
I too fine in the kettle with whirfloc.