I've only got enough space in my fridge for one fermenter.
If I wanted to brew every two weeks and keep my beer in the primary for four, that means I'd only be able to keep the beer temperature controlled for the first two weeks and the second
two weeks would be at room temperature which can swing anywhere from 62 to 68 right now and would probably be 72-75 during the summer.
I've read that it's really the first 72 hours of fermentation that's really important to be temp controlled, 72 hours of lag time and then 72 hours of fermentation so giving it two weeks should be fine right?
The plan is to get a chest freezer and some corny kegs to ferment in when I have extra money and find a good enough deal but until then will this work?