How long is temp control important

I brew a wheat 10 days ago, it is still in the primary. Do I still need to worry about my temp control or is it ok by now

There are many threads on this one, but the short answer: Most important during the first 48 hours, moderately important for the next 5 days, and progressively less important from there. I wouldn't let it get too warm, but room temp is likely okay by now.

I have had good success with two weeks in the fermentation chamber at 65, then moving to the spare bedroom for two weeks, at 70ish.
I don't think you ever (ideally anyway) want large temperature swings, i.e. don't pull it out of the 65 ferm chamber and leave it in the garage where it could hit 90+.

ok thanks guys

I've always had issues with "odd flavors" when secondary-ing at temperatures above 72-74F.

Obviously very critical during the primary fermentation phase (for flavors, etc). I've decided that I don't chance my batches to any higher than 72F ever.

M_C

Room temp is okay, unless it is in Texas right now I'm not looking forward to coming back to those kinds of temps.

Not sure you can really go by # of days. IMO it's the SG that will determine what you should/shouldn't do. You could have a very cool fermentation on a big dark lager that's still got a ways to go after 10 days, or you could have an ordinary bitter fermenting at 65 that will hit FG within a few days.

Depending on your fermentation temperature, yeast, etc. I wouldn't expect you to have much to worry about on day 10 with a wheat beer--but the only way to know for sure is to break out the hydrometer.