Finishing Fermentation Outside The Chamber

[BrewNut2016]

I am in need of brewing more beer for an upcoming party but I am limited on space in the temperature controlled ferment chamber. I normally ferment around 67 degrees F and I leave a brew in the chamber at that temp to finish and clean up prior to begging/bottling. Question is this... After Krausen settles, can I pull the brews out of the ferment chamber and allow them to finish and clean up in a room, which is a steady 70 degrees F?

 

[JohnSand]

Yes.

 

[TANSTAAFB]

Yep, most off flavors develop during active fermentation. Raising the temp a little (I wouldn't worry about anything 75 or under) will actually encourage the yeast to fully attenuate and clean up after themselves.

 

[RM-MN]

I usually only leave my brews in controlled environment for a week but lately I've been moving them out at day 4. Seems to work good. I may even bottle at day 10.

 

[waldoar15]

It's not going to hurt anything after the active part of fermentation is finished.