I started my first batch on Tuesday evening and put it in the fermenter. It was an extract brew, Ironmaster Porter. I came home Wednesday afternoon and fermentation was in full swing. The lag time was 12 to 16 hours. Here is the issue: I live in Florida and I have (had) the fermenter in a closet in the house. The thermometer on the side of the fermenter read 74 degrees. Once fermentation started, the thermometer slowly started to creep up to 76 degrees. My thermometer has 76 and the high range for an Ale. So I cleaned out the spare fridge this morning, made it a bit warmer than usual, and put the fermenter in. I think the fridge and the fermenter should stabilize somewhere between 62 to 66 degrees. My question is this, did I do the right thing by putting it in the fridge? I didn't want it to get too warm while I was at work and kill the yeast. Will cooling it down have any effect, positive or negative?