Free up space in fermenting chamber after 72 hours?

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dukes909

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So after coming across this thread:

https://www.homebrewtalk.com/forum/threads/us-05-at-75-degrees.247994/

it sounds like I don't have to tie up the space in the chest freezer I use as a fermenting chamber (at 62-65F) after the first 72 hours or so of a brew whereupon I can move it out of the freezer and to a corner of the room that is probably 74-76F or so for the next several days until the FG is reached? I primarily use US-05 and Windsor and stick to simple pale ales, IPA, and stouts.

Am I off base on this? I tried to do a little more digging but getting stuck finding confirmation.

Cheers!
 
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