JoeMama

Recipes 

In my few batches of beers, I have produced some amazing and some not so amazing (which just got drank faster) beers. Throughout this process, I have done no real sort of ferm temp control but Im seriously looking into building a ferm cabinet.

My process is usually to leave the beer in the primary for at least 3 weeks (if not longer) to help the yeasties clean up after fermentation - POST fermentation when the yeasts are taking care of their other business, is temp regulation as important? (I mean, can I leave the primary in the FC for a week and safely move it to another location that *may* have fluctuating temperatures?) I know that when it is racked to the keg for further aging, there isnt a whole lot of temp control, so It would make sense to only utilize the FC for the first week or so of fermentation. Correct?
Thanks
-Me

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Ergo Bibo Sum - I drink, therefore I am.

Eggo Bibo Sum - I drink, therefore I waffle.

ArcaneXor

Recipes 

Once you've hit your final gravity, temp control becomes less important.

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3

Kauai_Kahuna

Recipes 

+1, but I would not want it to go above the high 80's.
Once in a while I will leave one out when I'm short on fridge space. I cover it with a damp towel to even out the temp a little and protect it from light. I have never noticed and bad effects from it. Same with bulk ageing meads, etc.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.