So, I've been reading "Brew like a Monk," and coincidentally, I am also finishing up a 4 week primary fermentation on a Tripel. This weekend, I am planning on transferring to secondary, and leaving it in my guest bathroom bathtub (in a carboy!) for a couple months (temp stays at +/- 70*).
I've noticed a common theme in this book, where secondary fermentation temps are quite a bit lower (in the 30-60F range) than primary fermentation temps. What is the purpose of lower temps in a secondary fermentation? I understand how higher temps will bring out more banana and fruit in a primary fermentation, but how about in a secondary?