Originally Posted by jaycount
I'd pull the red ale and leave it in the basement. IT seems like the earlier part of fermentation is the most important (temperature-wise).
My ferm fridge only holds one, I make sure my beer gets fridge time for a week (longer if its a big beer that will take awhile to ferment out) before I brew another that needs to take up fridge space. Sucks because a lager would take up too much fridge time
I need a bigger ferm chamber lol
Ditto on this same point. The earlier part of fermentation tends be the most important in terms of controlling the temperature your yeast is working in. As your primary fermentation moves along and the yeast start to move from active fermentation to cleaning up after themselves, the temperature matters a little less.
Obviously you wouldn't want to be moving them from a nice 64 degree fermentation chamber into a hot space, but if you move them out of the fridge and into the basement at 71 the ill effects would be minimal, if any at all.
I think in your situation I would move out the Red Ale and focus on the proper initial fermentation temperature for the wheat beer because a wheat yeast run amok can result in a lot of phenolics and other flavors you may not be looking for in your wheat if you let it ferment too hot.