Taking ferm out of controlled cooling after 1 wk?
So I've got a black IPA and a Pumking clone that I made (1.084 and 1.080), and they went into my keezer (doubles as ferm cooler) last Sunday (Sep 2nd).
They're still bubbling, but I need to get 2 kegs into the keezer so they can get chilled, carbed, and cleared for this weekend.
How advisable is it to remove the carboys from the freezer? They're still bubbling, up to 1 bubble/ 2 seconds. I can't imagine these beers are THAT far from being ferm'd out. They ferm'd @ 66F, then I brought it up to 68F on Friday. Am I going to get off flavors a week later by removing it? It'll be sitting in temps ~ 70-72F.
Primary: Avery DuganA Clone
On-Deck: Lemon Pepper Saison
Kegged & Waiting: Bee Cave Bavarian Hefe
ON TAP: Bee Cave Bavarian Hefe
2013 Beers So Far:
BM's Centennial Blonde
BM's Blue Balls Belgian Wit
DFH 90 Min IPA
Cottage House Saison
Extracurricular Hoptivity (Pro-Am Winner)
Bee Cave Bavarian Hefe