Midwest Belgian Honey Ale fermentation in Keezer

I brewed a Belgian Honey Ale from Midwest and for the last month, I have been keeping in a soft side cooler as a fermentation chamber. I am getting tired of swapping out the ice packs every two days.

What would happen if I let the secondary fermentation happen in my keezer.

I keep temp around 45-47 degrees.

The ale is suppose to ferment until May of 2014.

Any suggestions or help is appreciated.

Brent

May 2014? I would need more details to understand that. After active fermentation is over, temperature doesn't matter nearly as much. Belgian yeast also does fine a little warmer, giving off some of the fruity complexity that is a part of many Belgian styles. Once active/primary fermentation is done, I would secondary it at room temperature.

Yes, active fermentation is over.
So if the ambient room temp. in my house is around 72, do you think it will be "safe"?

bnairuni87 said:

Yes, active fermentation is over.
So if the ambient room temp. in my house is around 72, do you think it will be "safe"?

Click to expand...

Oops. Double post.

bnairuni87 said:

Yes, active fermentation is over.
So if the ambient room temp. in my house is around 72, do you think it will be "safe"?

Click to expand...

Probably so now that active fermentation is done. What yeast did you use?

With WLP530 Abbey Ale I start at 64*F, raise it 2*/day until it hits 74*F and keep it there until done.

May 2014???

bnairuni87 said:

Yes, active fermentation is over.
So if the ambient room temp. in my house is around 72, do you think it will be "safe"?

Click to expand...

That will be fine I think.