Currently, in my temp controlled mini-fridge, I have a Russian Imp Stout which I brewed a week ago today. It fermented with Cal Ale yeast at 67 and after 4 days I bumped it up to 69. I am about to take an SG reading. Even if it is in the range I am shooting for (1025 to 1028) I will leave it in there on the yeast for another week to clean up any biproducts.
My question is this. Normally, with a big beer, I like to leave it on the yeast for 3 weeks. However, I'd like to brew next week, and to do so, I'd need to use the fridge. I am in Boston and it has been pretty warm this week (in the eighties).
If I pull out the RIS next week, do people think I need to bottle it then, or could I leave it in primary at ambient temps? Fermentation should be over by then, but I'm worry about how high the temps would get on all that yeast.