How much do they matter? My ferm. chamber can only handle one 5gal bucket at a time and if I only go one beer at a time then I am looking at 3-4 weeks between brewing sessions (over my dead body!) So, if I allow each primary 7-10 days at proper fermentation temps and then take them out to sit at room temperature (70-74) for the extra 2-3 weeks of aging before bottling and/or kegging - will it be detrimental to taste, body, flavor, etc? I'm not talking about lagers, just mostly ales fermenting at 61-68F.