Secondary Temperature Control

[jab]

Hi guys. This is my first post. I have been brewing for about 8 months and I am currently brewing partial mash ales. I have just bought a temperature controller to run a fermentation fridge. I was wondering if temperature control is as essential after primary fermentation has completed and the beer has been racked to a secondary. Could you do a 1 week primary in the fridge then rack to a cube and leave it at room temperature for 3 weeks? Would this have any adverse effects on the flavour? I assume leaving in the fridge for the full four weeks would be the ideal way to go. Any information on this subject would be much appreciated.

[lethaldog]

That is fine and should not have any adverse effects, it will condition better in the fridge imho but will still be fine so long as you rack it off primary within the first couple of weeks!

[Bizier]

Sometimes I use this when I want some esters, but a controlled amount, mostly in English styles.

I ferment for a week or so at a relatively cool temp like 19c and take it out to run free for another week, usually while something else is being bulk cold conditioned and fined.

FWIW I am not racking to secondary, but I cold condition and fine every beer for few days to a few weeks, then rack (siphon from top) to bulk prime.

[jab]

Ok cool. Thanks for the quick replys.