No I'm not!!!
I believe that for the next few days the temperature will stay mostly withing 68-72 range and wort should be within +4 range of it. Right now its 72 outside and fermentor is at 75.8. This is the peak temperature of the day for the balcony as well as for the current peak of active fermentation (almost 24 hours for the wort and 36+ hours for the very healthy starter). After 5pm the temperature outside will drop by 1 degree every hour, by 10pm it will be 66F outside which would roughly translate to 69-70F fermentor. 1-6am will be 63F outside which will be 66-67F for fermentor for a few hours. All the temperature changes will be natural and very gradual and withing 62-75 recommended by Wyeast. I am in the process of bottling 3711 French Saison strain today and will brew a batch of it next week. I think I might run it outside on the balcony as well.
NYC weather lets me utilize my balcony to the full potential. :x
Old school or the new, doesnt mean a thing if your heart's not true!
Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale