Originally Posted by Revvy
None at all....temp control is only crucial in the initial few hours of fermentation...if it was in the secondary, the beer is already fermented, meaning the yeast aren't working so they would not be stressed.
Do a search on here for swamp coolers, and you will find plenty of pics for ghetto temp control.
Is it only the first few hours? I make sure to maintain temps for the first week, at least.
What about Lagers? How long is the temp critical with those?
Now that my chiller is running, maintaining temps does not take any effort.