How important is it to keep yeast in their recommended temp range once initial fermentation has completed? Can I for example take my Hefe out of the fridge after the first week to make room for a new beer and leave it at room temp (80s) until its finished without any off flavors?
I want to be able to brew every week but can only fit two fermenters plus conditioning bottles in my chest freezer so i have to either make room by moving fermenters out of the fridge once the krausen has settled at about a week or so or find recipes that ferment nicely at temps of 80-90s.
I want to be able to brew every week but can only fit two fermenters plus conditioning bottles in my chest freezer so i have to either make room by moving fermenters out of the fridge once the krausen has settled at about a week or so or find recipes that ferment nicely at temps of 80-90s.