So its been a few days and I have seen my fermentation form a nice foamy krausen, and now the head has almost gone and you can see the surface of the beer.
I read online, i think Palmers, that towards the end of the first stage of fermentation, if you drop the temps, which i could do in my wine cellar or basement, it can help make better beer. Is this something I should take advantage of or steer clear of? I wouldnt want to accidentily stop fermentation and I wont be taking gravity readins on this batch (I cant) or I would.
Right now its in a room about 70 in temp.