Question about secondary

Right now I am on the cold side of the debate simply because my house is cold. I live in colorado, and my home rarely gets over 70 in the warmest rooms. All my fermentation has been at 65 or lower. I usually let fermentation start in a warmer room, 65, let it sit in primary at about a week, move it to the closet where it sits for about two more weeks. Then I rack to secondary and either take it to the cellar to chill out for one to four weeks (depending on beer style, the "bigger the beer the longer the cellar rest", or it goes to dryhopping for a week or two in the 60 degree closet and then down to the cellar for a weeks rest and conditioning. This all being said I have been pleased with the results of my fermentations. The clean beers have been clean, and I have kept away from my beloved saisons because I can't ferment warm enough at all. Once I can control thefermentation with a carboy heater then I will visit my belgians. My first beer brewed was a belgian that has a ton of off flavors from poor fermentation conditions. Lesson learned. But for now my temps are consistent for clean tasting beers that come out a little hazy.