Just make sure the beer is totally done first. If you are the type to rack after 5 days of fermentation, then it needs a little time in the secondary in warm temps to finish up. If you rack for storage, dry hopping, aging, etc, then let it get as cold as it can above 32F and the beer will be better for it.
Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot