Originally Posted by stratslinger
Really hoping this is sarcasm. If not, it's just plain misinformed.
To the OP - Secondary fermentation is really a misnomer. Fermentation occurs in your primary fermenter. Your secondary vessel would more appropriately be called a bright tank (professional brewers DO call it a bright tank). The fermentation should be done before you transfer it there, and you're just leaving it there to age and condition, and most importantly, to clarify. Temperature isn't really important, since you're just looking for the yeast and any other solids to drop out of solution. In fact, cooler temperatures actually aid in this process. So you're good!
Well said. I'd also like to add that large temp swings do not cause infection. Especially once the beer is sufficiently fermented (it becomes too harsh an environment most things to grow). They might be known to make the yeast produce off flavors or fussel alcohols, but that's usually caused by upward temp swings, not downward swings.
You're beer will be fine. Dumping beer is extreme in most cases, unless your beer is literally completely covered with some infection (I've even seen brewers try to rack under an infection to keg and drink quickly before it becomes too sour.
So don't dump it please. I mean, after the hurricane you went through, you certainly need a beer.... A "lights out ale" (if i knew what style it was my names would be better)