So for my primary fermentation I have my bucket it a swamp cooler which is keeping it at a nice 65 degrees. I'm about to transfer half of it into a secondary and add some coffee to it and see what it does.
Since I don't have enough room for the carboy and bucket in the cooler, would it be bad if the secondary got a little warmer once primary is done?
Basically I need to know how important is temperature control during conditioning compared to fermentation.
Note: I don't mean that it will get hot, but it will rise about 10-12 degrees if I take it out of the cooler.