Does anyone know much about crash cooling ales? I have a lager in my keezer now lagering for 6 weeks at 34F and wanted to put my two other ales (currently in the primary but likely done fermenting) in kegs and crash cool them to help clear them up. Can these simply be rapidly chilled down to 34 degrees or is it better to slowly drop the temp down? How long will they need to cool for- ideally I would just leave them in the keezer, force carbonate, and drink when ready.
Also one is going to be aged on some bourbon oak cubes in the keg for anywhere from 1-4 weeks depending on flavors obtained- can this be done at such low temps or would it be preferable to do this at room air temp and then crash cool?
Are there consequences to having rapidly shifting temps (32-68F) to beers after fermentation is complete?