I thought I read somewhere that the secondary spending sometime at 55 degrees a good but can't recall why...anybody know?
almost all beers benefit from a cooler lagering or "conditioning" in the secondary. some ale brewers actually lager their beers for a short while. and it's does help extra's settle out before packaging.
I think as long as your FG has been hit then cooler conditioning is a good idea as well. In my environment, I can't really do it but my local brew pub does a cold condition at I think it was 38 degrees after fermentation is complete for about 10 days.