It's getting hot here and making my budding brewing interest a pain. I don't want to keep the house cooled to the fermentation range, so I've put water in a cooler, the fermenter in the water, and ice packs in the water, and have so far received great results (or, at least, the water seems to be staying in the critical 65-72 range, dunno if the fermenter is substantially different).
I've looked around and can't find a answer to this question: how much does temperature matter in the secondary and bottle fermentation stages? I suspect that I'm in less danger of the fusel generation after the main phase. Though my cooling method seems to work reasonably well, it is a pain to attend to for weeks on end.