1-2-3 Question
 

How's everyone doin? I am new to brewing and have been reading through all of the threads for tips and advice, great stuff and it is much appreciated. My question is, once active fermentation is complete and I rack to the secondary what is a good target temperature to keep it at while in the secondary and then when it is conditioning? Is room temp best? Refrigerated? At this stage I am only concerned with ales. Thanks in advance.

68ish, depends on the beer and yeast. need more info for a final answer

Yeast is White Labs California ale V 051.

WLP051 California Ale V Yeast
From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Attenuation: 70-75%
Flocculation: Medium to High
Optimum Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium-High

http://www.whitelabs.com/beer/homebrew.html

sorry...and the beer is a cream ale, partial mash, 5 gallons

sounds good, welcome and good luck

Thanks a lot