This is my first post, though I have received much good advice by viewing these forums in the past.
I am currently brewing a milk stout. I brewed it Sept 16. After 6 days, I transferred it to the secondary and it has been there for 1 week and 2 days currently. I have been fermenting it in a chest freezer and holding the temperature around 66 to 67 degrees.
My question is this: I would like to start converting the freezer to a kegerator and building a fermentation chamber. I need to do this before I rack this beer out of the secondary or brew up another batch. However, what will be the effects on the beer if I was to remove it from this temperature controlled environment to an environment that may be as much as 10 degrees warmer (75 to 78)? If I leave it in the secondary for several days longer, would it reduce any potential off flavors? I need about a day to take the freezer over to a buddy's house with the proper woodworking tools and skills.
Any thoughts or pointers on the best way to handle this would be greatly appreciated?