I used to allow for primary fermentation, then rack the beer out of the primary fermentor and than let it 'age' in secondary for about 2 weeks. At that point I used to move the beer from room temp (~18-20ºC), to about 5ºC for aging.
I've been searching here about the lengths of fermentation, aging, and if I should rack the beer from primary fermentor into secondary, etc.
I'm understanding now that if I'm making some simple ale, and don't want to add anything for secondary fermentation, I don't need to rack my beer out of primary to avoid any troubles that may incur from racking to secondary.
My question is the only thing I couldn't find in previous questions:
If I don't rack the beer out of the primary fermentor, do I have to change the temperature like I've done in the past for secondary fermentation or should I let it stay at room temperature for more time? I don't understand the purpose of this. Previous questions only cover the advantages and disadvantages about secondary fermentation, but nothing regarding fermentation temperature requirements and differences between primary and secondary fermentation.