Moving carboy from fermentation chamber after 1 week?

[Bisco_Ben]

So exactly a week ago I brewed an English IPA with the white labs burton ale yeast. it absolutely blew up and had a good amount of blow off and has seemed to be settling for the last few days. I am brewing today in honor of national IPA day and will need to add another carboy to the fermentation chamber. The temperature of the beer in the fermentation fridge is 68-70 degrees at the moment. I am wondering if it would be ok to move it out of the chamber and onto a shelf in the same room, where other carboys are reading at 72 degrees. I would wrap it in a sleeping bag to protect from light and to slow the temperature change, but am still concerned that perhaps moving it while not completely finished fermenting will result in a higher final gravity or even a stalled fermentation. My other option would be to leave it in the chamber along with the new batch, but I feel that would result in even larger temperature swings. Any insight will be greatly appreciated!

 

[pabloj13]

I think that would be completely fine. Many people stop temp controlling after a week or so. Plus 72 isn't that high anyway (after the first week is done).

 

[Hammy71]

I think that would be completely fine. Many people stop temp controlling after a week or so. Plus 72 isn't that high anyway (after the first week is done).

No worries, if the main part of fermentation is done.....move away.

 

[SparklyFarmBrewing]

Yeah I think you might even end up with a lower FG by slowly warming it a few degrees