Temp control how long is REALLY needed?

[Boy]

I keep the beer in a water bath until at least day 4 out of 5 for primary. Then I pull it out and let it warm for the yeast to finish. Then I put it back in for conditioning around 68 for another 3 weeks. Helps with full fermentation and conditioning.

 

[duckmanco]

Most of my ales are originally British in style so I cool in to slightly cooler than my target temp or right at my target temp and hold for the first 3-4 days at a certain temp, or let it free rise to a set point on the Johnson digital and hold there for 3-4 days.

Then, generally, I pull it from the fridge and let it free rise to whatever room temp is. Helps drive attenuation and clean up, then on to packaging after 2-3 weeks. I don't cold crash because I'm lazy and hate putting the bucket back in the dorm fridge any more times than I have to.

 

[Newgene]

So I know everyone is going to say temp control should be thru out the whole primary fermentation. I was just wondering what peoples feelings are on how long it is REALLY necessary? Is one week ok then move out of temp control. My problem is im tryin to build up the pipeline quicker but only have room for 2 primary vessels in my temp control. Any thoughts would be helpful.

Like most have said, control it for the first week. At that point, you are probably 90% finished fermenting anyway. From there, it may act as a diacetyl rest, as well. If the options are to delay brewing or pull it out after a week, I would take it out. Temperature control is most critical in the first few days. After that, it's left in there because I really don't have a driver to take it out. Now, if you are dry hopping, I would keep it cool. If you are just waiting for it to finish fermentation, pull a sample. If your final gravity is within a few points of target, pull it out. You're good.

 

[saxman1036]

I found this thread while trying to answer a similar question... although my circumstance appears to be more extreme: I have an unfinished basement in St. Paul, MN. Right now the ambient temp has already dropped below 60 degrees, and I expect that by mid-January it will be close to 45. I just brewed a Belgian Tripel, and to keep the yeast in the happy range (75-80) I bought a heat jacket and I don't want to buy another. I won't transfer until the FG has been reached, but then recipe I'm using suggests a month in the secondary. So, to my question:
If I want to use a secondary to clarify the beer after fermentation is done, is there anything I need to worry about in regards to flavor when the temps will most certainly force the yeast to go dormant?

* related: if we get a cold enough winter, I may try lagering in my basement with nothing but a carboy and my basement floor. Pretty excited about that.