I'm about to convert my current fermentation fridge into a kegerator and I'm trying to work out how to continue to use it for fermentation and beer dispensing...so my question is how long during fermentation (assuming not lagering) is temperature super important...if Im making a beer with a yeast that likes it around 68ish and I raise it to around 74ish (room temp) for the 2nd week of fermentation should I expect some poor results? The idea being here that I'd want to get my kegs back in the fridge ASAP to continue drinking. Its a small fridge so only room for kegs or brew bucket. Thanks!