Temperature! We all know it's the be all end all for Brewing.
So, my question is this: You ferment at the desired temperature, for x amount of time.
After you transfer to the secondary (if you do this step), what temperature do you let your beer sit at? What about when you bottle it?
My secondary and bottling temperature has been a constant 17c (62.6F), and it has worked well for me. But I'm always open to improving.