I know it's important to keep beer at the recommended temps (65-68) as possible during fermentation. I understand this is most critical during the most active fermentation during the first few days.
But...how much do temperatures matter AFTER fermentation is mostly complete. I do my best to keep the beer within the recommended range during fermentation, but I generally let the beer sit in the carboy for 3-4 weeks before bottling, which is well past when fermentation finishes up. During this bulk aging time, it's too much work to regulate the temperature, so I just let it go. Now that the weather is warming up, my last batch was sitting at around 72-74 for the last week or so in the carboy.
How much to temps matter after fermentation is done?