If what you were asking is would removing the batch from the refrigerator after a week make a big difference I think the answer is no. At least in most cases. The vast majority of esters which produce the flavors from the yeast will be produced during the first few days of active fermentation. So, barring a bigger refrigerator, brewing a batch this week and fermenting at 68f, then brewing another batch next week, putting it in the refrigerator at 68f and moving the older one out to warmer place would not be too bad for most beers. Any very high gravity beers might need a little more time, and all of this assumes you are pitching the proper amount of good, clean, healthy yeast.