Brew now or wait?

In two weeks I'm going to be leaving town for a month. A Lemon Wheat is up next, and it probably won't be done fermenting by the time I have to leave.

Will it be okay in the secondary, in the back corner of my basement? I've got a spot of exposed dirt, so it stays kinda cool.

I could set up the garden hose on a timer to wet down the carboy a couple times a day, and use evap to cool it.

I know the temps here in NYC will get above 90. The basement usually stays somewhat cool, and I think with a bit of evaporation going on, I should be okay.

would you do it for a month, though?

SHould I wait till I get back to brew, or will it be okay in secondary.
B

What temp. is your basement at?

If it were me, I'd go ahead and brew it soon and just primary for the 2 weeks & bottle or keg it before you leave.

A lot of recipes that I've seen for wheat beers don't even call for a secondary. You bottle straight out of the primary.