Your beer needs temperature control for the initial fermentation, when the yeast is burping CO2 and the beer is really churning. For beers in the 1.040 to 1.060 range, that would be 3 to 5 days. Once the yeast settle into the slow phase of the ferment, room temperature is fine for aging. You would want to keep the beer in the primary until the final gravity is reached. If you want to oak or add fruit, then move it to secondary as the yeast cake will absorb much of the flavoring. It can stay at room temp in the secondary for months if you feel like it.