Compromise Fermentation Temperatures

I have a single fermentation chamber, and I am trying to figure out what temperature to set it to. Currently there is an IPA with US-05 which I wanted to do on the colder side and a Dubbel with WLP530 which should obviously be a little on the warmer side, so I compromised at 64. Now about a week later I'm putting in a light ale with Notty that I would like to do colder, like 61, but I don't want to throw off the Dubbel. Given that going back in time and not doing the Dubbel is not an option, would y'all take the ale warmer, or the dubbel colder?

 

Get some flexwatt (www.beanfarm.com) and put it on it's own STC-1000 controller. Set your chamber for the coldest temp and use the flexwatt setup to warm the other beers appropriately....at least that is how I do it.

 

I would just take the other beers out and put them somewhere at room temp. If the dubbel's been fermenting for a week (and the IPA longer than that) then they are both past the point where temperature is going to affect the flavor. It would probably be good to bring them up to room temperature to help them finish out all the way.

 

Thanks for the suggestions, I decided to take the dubbel out. That didn't occur to me partly because last week "room temperature" was in the 90s, but this week is fortuitously moderate, highs around 72, most of the time though in the high 60s, so for now this works out great.

 

Yup, if you run into this again, you can start your lager for a week (or a couple days) at lager temp 48-50, then bring it up to 62-64 and use a cooler ale yeast like US-05 that will work. Most of the off flavors from higher than ideal temps happen during the first few days or week of a lager, so you should be golden.