Originally Posted by JMass
One option would be the basement through high Krausen then bring it upstairs for the slower part of the fermentation. I'm not an expert but my understanding is that the initial fermentation creates heat more than the later part.
So I ended up keeping it upstairs until I saw airlock activity then it went down stairs.. It slowed down majorly! It got down to 60 or 62 (bucket temp), so it came back upstairs after 4 days downstairs. Took off again yesterday. So my basement is still a little too cold yet. I don't think it will get too much warmer for the summer. But upstairs we will not turn the ac on until 78 or 80 to save money. I guess I'm going to have to figure out what to do about fermentations over the summer.
There is a local homebrew club German beer contest coming up at the end of July. In your expert opinion will a hefe like this be good yet then? I brewed Tuesday so if I don't brew again for the contest it will be 10 1/2 weeks from brew day. Opinions much appreciated. Thanks.