Fermentation temps AFTER primary...

How much do they matter? My ferm. chamber can only handle one 5gal bucket at a time and if I only go one beer at a time then I am looking at 3-4 weeks between brewing sessions (over my dead body!) So, if I allow each primary 7-10 days at proper fermentation temps and then take them out to sit at room temperature (70-74) for the extra 2-3 weeks of aging before bottling and/or kegging - will it be detrimental to taste, body, flavor, etc? I'm not talking about lagers, just mostly ales fermenting at 61-68F.

Thanks!

I've done this with no adverse affects. In fact, some even recommend warming somewhat to help yeast fully attenuate. Never done a side-by-side though. You could just keep it wrapped with a damp towel, that'd be good for dropping another few degrees.

Be sure to note the highest temp it hits for proper priming rates.

just make sure FG is reached and stable before you remove them from temp control. after that, temp isn't as big an issue as during active fermentation