You can do it either way. A secondary at 66 is fine, but keep in mind you'll still have to do a few months of lagering. So...regardless of how you choose to proceed, you'll have to condition it at around 35F for a few months. I usually skip secondary and do a 4 week primary. I haven't used hybrid yeasts too much, but I don't think a lagering process is absolutely neccissary with them...it just helps. Just make sure your yeast is going to be stable at 35-40F.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.
Another HERMS rig...