Primary Fermentation Temp

[awshucks5]

I currently have a Belgian Wit in my primary. I brewed it on Sunday and am expecting the fermentation to be done by the end of this week. I will check the gravity everyday starting tomorrow. I want to brew another beer on Saturday. Here is my question. The Belgian Wit is currently taking up my deep freezer as it ferments at 72F. If it is almost done fermenting by, let's say Friday, will I have any change in flavor if I took it out of deep freezer and left it in the basement, which is probably a constant 58 or 60 degrees? I really want to make an IPA this weekend. If the fermentation is complete, will I notice any off flavors by taking the carboy out of a temperature controlled environment and placing it out in the ambient temp. in my basement? I know that temperature control is very important during fermentation, but I dont want to undo what I did by placing it out of a controlled temp. environment.
Thanks guys

 

[antony]

correct me if i'm wrong but wouldn't this just be cold crashing? although i think you may be jumping the gun by assuming its done in 7 days, though it very well could be. there's lot of people that know more than i do but that's what i think. someone else would know more about off flavors.

being from texas i find it funny that your deep freezer is warmer than ambient air. i wish.

 

[tally350z]

Normally the critical fermentation temps are within the first 24-48 hours. You should be ok if you pull it out and let it finish in your basement.

 

[lyonshead]

Off-flavors wouldn't be my main concern 7 days in. If you drop the temp ten degrees the remaining yeast may very well settle out. Take a gravity ready on days 6 and 7 so you can check attenuation. If you're where you want to be... Move it!

 

[lyonshead]

Off-flavors wouldn't be my main concern 7 days in. If you drop the temp ten degrees the remaining yeast may very well settle out. Take a gravity ready on days 6 and 7 so you can check attenuation. If you're where you want to be... Move it!

Edit: a solution would be to drop the temp in the fridge slowly to match the ambient temp of your basement. Avoiding the shock should keep the yeast awake... Either way, it's not a super cold crash so I imagine it will be fine, may just take longer at the cooler temps to reach FG