I was wondering about how long you should try to hold fermenting temps down for. I have an old wine cooler that I was planning to use but it probably will only fit one 6 gallon bucket and I was expecting to have 2 fermenters on the go. Is it fine to hold the temp for one week and then move the fermenter out to another room which would be around 70-72f for the next week or 2? This would make room for the next batch to go in.