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Temp control in secondary

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kook

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I'm just curious as to how important temperature control is once the brew is racked to secondary? I know it should be kept as constant as possible during primary fermentation, but after its away from the trub and had a couple days to rest, does it still need to sit on a constant temp ? If the brew fluctuates (say between 18-26) while in secondary will this adversely affect the flavour?
 

RegBadgery

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I've recently been wondering about this as well as I have limited cooling space (at the same time wanting to avoid the dreaded fusels).

cheers
reg
 

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