Secondary/Clearing at cool temp

So I'm making a stout and the primary ferment went well and was at the proper temp. However, after I racked to secondary the temperature in my area dropped dramatically.

I'm wondering if the temp during secondary is as crucial as it is during primary.

Thanks...

If fermentation is complete, then colder temps during secondary fermentation are actually preferred (even for ales). It'll help precipitate more matter out of the beer, granted, not a major consideration for a stout. But, it'll age better.

The only issue is if you happened to have racked before fermentation is complete, the yeast may go dormant. Did you take a gravity reading when you racked?

But if it was done fermenting - GREAT!

Yeah, the cool temperature will hurt nothing and can help. If it had gotten warm, that would be a whole different issue.