If you refridgerate your beer, then remove it and let it go back to room temp, and then repeat (any number of times), does this hurt the flavor of the beer?
Along that same line, I am currently fermenting a Kolsche, and some people have recommended cold conditioning it during the secondary fermentation phase. I was thinking of sticking the fermenter in my fridge, but I figure after conditioning is done, I will bottle some and keg the rest... both of which may go back to room temperature at some point. Is that bad?
Lastly, do people frequently do ale secondary fermentation at cold temps? any reason to do so?