low temperature secondary?

Hey everyone!

been reading up quite a bit, and see that most commercial breweries secondary at around 32 degrees. now from what i understand it is mainly done so beer clears up faster, but is there any more advantages to do it?

it seems that a lot of books put conditioning times at less than we do for belgians and high gravity beers (i.e. Duvel 3-4 weeks in the warm room) and i just wonder if it has anything to do with high temp primary and almost freezing secondary

please share your thoughts about it

cheers Dziugas

Guessing a diacetly rest is complete, I can only imagine that colder conditioning is better. Not just because it's what I use, but if every other part of proper beer handling besides fermentation is best colder I.e. Storage, serving and lagering why not?