I typically bottle-condition all my ales at 68-72 degrees, and cold-crash them by simply moving them to my fridge.
When sending beer bottles off for competition (and evaluation), is it better for flavor stability to cold-crash them BEFORE sending them off, or is it better to just leave them at the regular bottle-conditioning temperature and figure that when received, they will move all the beers to a refrigeration unit (thereby cold-crashing them) prior to the competition?