TX, the best answer I can give you on the mash time is that this is one of the first AG recipes I ever created and didn't understand mashing as well as I do now. Not that I am an expert. The biggest thing I found is that a 90 min mash is just not necassary. As far as the temp of secondary, when you add the beer to frozen berries, the temp is going to drop drastically. As the berries thaw the temp will begin to rise. So I secondary in the same chamber, at the same temp, that I primary. So in it's simplest term, I primary at 63-ish, rack onto berries in a bucket and put it back in the fermenting chamber without adjusting the temp, then rack off of the berries into a carboy and back in the fermenting chamber with no temp adjustment UNTIL I cold crash a week or two later..