I have a fermentation fridge that is large enough for two carboys and I have one in there now (a red) that is through primary fermentation. I have been ramping up the temp 1F a day and will continue to do so till I hit 67F which is where I would like to ferment my porter.
I want to brew a porter and add it to the fridge, swapping the temp probe to the new brew, but I know that as the fermentation heats up, the red will likely drop below 67 as the fridge tries to keep the porter at temp. The drop in temp will tell the remaining yeast in the red to flock out and I don't know how big of an effect this may have.
The red will have been fermenting for ten days at this point, I have not taken a FG reading yet.
Thoughts, comments, suggestions?