I am kind of new to this. I have brewed 10 beers so far and been quite happy with the results. I don't have a dedicated temperature control system. I have been using a water bath this summer and putting ice packs in as necessary to keep the temperature in the mid to upper 60's F for fermentation. My question is how critical is temperature control once fermentation is done (typically after 2-4 days or less)? I use US-05 yeast and brew IPA, APA and porters. I like to leave the beer in the primary for at least ten days before bottling. Sometimes I dry hop. I have learned a lot fromthis forum and appreciate all the time folks have put into answering questions like this.