When is temp not as critical anymore?

[ampsman]

I only have room for one bucket in my ferm chamber and want to brew again, my oatmeal stout with S04 has hit FG so I assume its ok to take it out and let it chill in my closet. Temps range from 55-65 in there these days.

 

[kev211]

Thats fine. Once the primary fermentation is done (i.e. bubbling stops, krausen drops, etc) you're good to move it to a spot that may be a little warmer. This is actually encouraged so the yeast can go and clean up the diacetyl. With wlp001 I usually ferment around 65 until fermentation subsides and let it warm up to ~70-72

 

[alefort]

Most yeast can have their temps raised 24 hours after visible fermentation.

Cheers

 

[Calder]

You want to make sure it is done. Probably a couple of days after reaching FG. The colder temperatures will drop the yeast and help clear the beer.

 

[wilserbrewer]

As I understand it, temp is critical up to high kreusen, or a bit more conservatively when the kreusen begins to subside....not all that long really.

Couple three days for me.