Secondary fermentation

What do you think about a 50-60 degree secondary fermentation? Pros or cons?

 

You need to give a LOT more info. What is your recipe? What is your reasoning? How did the primary go? Will you dry hop/add fruit/lager it? Need more info, brother.

 

With most ale yeasts, they'll be having a nice nap if they get much cooler than 60.

Is there a particular reason that you feel the need to transfer to a secondary? Lots of us view it as totally unnecessary unless you are doing long term aging, lagering, or adding fruit. For most beers, it simply increases the risk of oxidation. For some reason, lots of kit instructions still include that outdated (IMO) practice. A few weeks in the primary is all you typically need.

 

I tend to throw my beers in the secondary is they're over 1.065. Papazian suggests that in high gravity beers that aren't belgian, it gives the smaller , weaker yeasts a chance to help attenuate your beer who wouldn't have had a chance in the primary.

 

even if this is suggested it does not make sense in the context of deciding whether to secondary or not. the beer should fully attenuate on the yeast cake before being moved, why move it off of the hypothetical "strong" yeast so that the "weak" yeast can have a crack at fermentation? there are tons of "my beer stopped fermenting in the secondary!" threads, check them out.