One thing: there is no such thing as "post-primary fermentation" unless you're dosing with sugars to re-start. Fermentation is the actual converting of sugars into co2 and alcohol by the yeast. Everything after that is just aging.
Anyway...what he ^^^ said. Temps are most important during the growth phase and the initial half of active fermentation. I typically raise my ale temps up to the 70's as soon as I see it starting to slow down...and after that, it doesn't much matter. The one caveat here is that the lower your bulk aging temps after fermentation, the better/faster clarity you will achieve. Hell, if you have the opportunity to lager it in the low 40's/upper 30's, even with ales, you will see a great benefit. But otherwise...doesn't much matter once the yeast has flocculated.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)