I have a controlled temperature box I built but it is not huge, 2 fermenters at a time ( in fact a home-made split box with capability for 2x at 20degC and 4x at 6degC simultaneously).
Space is getting scarce because I am also conditioning my bottles in the box.
I would like to have only my primaries in the controlled 20C Box, and have my secondaries in my attic where the temperature oscillation is greater, I would say between 19C and 24C. I would say it is ok because it seems unlikely that off-flavors will show up in secondary fermentation because way less yeast is present.
Also, is it worth to have my bottles conditioned at the controlled temperatures or not?
Anyone has a strong opinion about this?