I have a Citra IPA that's been fermenting now for 11 days (no FG reading yet).
It currently is in an area of my house that averages 65F.
Would moving it to an area that averages 70F help the process of yeast 'cleaning' up until it hits FG?
Yeast used is S-05.
also....i learned sticking your head in bucket close to fermenting beer and inhaling deeply hurts like a mofo....I do not recommend