Taking ferm out of controlled cooling after 1 wk?
So I've got a black IPA and a Pumking clone that I made (1.084 and 1.080), and they went into my keezer (doubles as ferm cooler) last Sunday (Sep 2nd).
They're still bubbling, but I need to get 2 kegs into the keezer so they can get chilled, carbed, and cleared for this weekend.
How advisable is it to remove the carboys from the freezer? They're still bubbling, up to 1 bubble/ 2 seconds. I can't imagine these beers are THAT far from being ferm'd out. They ferm'd @ 66F, then I brought it up to 68F on Friday. Am I going to get off flavors a week later by removing it? It'll be sitting in temps ~ 70-72F.
Primary #1 (SS Brew Bucket):
Primary #2 (SS 7G Chronical):
Primary #3 (Better Bottle): Rye Saison
Secondary #1: Pinot Grigio Kit
Secondary #2: Pinot Grigio Kit
Secondary #3: Gewurztraminer Kit
Kegged & Waiting: Citra Black IPA
ON TAP: n/a
2014 Beers So Far:
Belgian Wit | Burton IPA | Belgian Wit | Black IPA | Rye Saison | Hefeweizen