I brewed a lambic that has been sitting in the primary fermenter for about 7 months. Originally it was at around 66F. After about 3 months my basement temperatures were getting to be around 50F which I thought was too low so I brought it upstairs. Now with the warmer temperatures it's currently at 75F and will go up if I don't move it. Is there a maximum temperature it shouldn't exceed?
Just to clarify, the normal fermentation is complete, it's just the bugs now. I pitched dregs from Russian River Supplication and a White Labs Lambic Blend for the bugs if that helps. I plan on aging it for at least another 12 months.