Cold crash 68F to 32F: how quickly?

[Froyd]

Cold crashing an ale fermented mostly at 65F with Safale 04 with a small ramp to 68F at the end to wrap up fermentation. My question is whether I should nose dive to 32F as fast as my freezer will take it, or do it in increments (as some people do when lagering)?

 

[Cyclman]

Nose dive it, beer is done.

 

[jack13]

Nose dive it, beer is done.

^yeah

 

[Froyd]

Aye aye mates. Lower the periscope, prepare to dive.

 

[Dland]

And keep it down there until the destroyers have left. Actually I like to give it a couple of weeks at that temp and it really clears up, unless I am low on beer.