How important is the ambient temp while the beer is in the secondary? Should fermentation temps be kept through the whole process?
The crud will settle faster at lower temperatures, but steady is most important.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk
I do everything in my basement at 64-68 year-round. I'm not sure if that's a proper thing to do or not, but it's worked out well for me thusfar.
You wouldn't be post-whoring your way to 1k today by any chance, would you?
oh holy crap.. i didnt even notice.. hmm..
I had a brew this summer that fermented in the primary at normal temps but went into the 80's in the secondary. It was too fruity to drink.