Wyeast 1214 post ferment advice

[BackAlley]

Brewed an Ommegang abbey clone last weekend. SG 1.075. Pitched starter into oxygenated wort at 66F. Raised ferment chamber about a degree per day and it's now at 73. Took a gravity sample this morning and I'm at 1.008. Tastes great too.

I need my ferment chamber back tomorrow for a Pilsner. Am I ok to pull the abbey ale out and let it settle in the basement for another week or two at 64 or am I better off finding a way to keep it warm?

Thanks!

 

[botigol]

The main reasons for warmer temps are to create esters and ensure full attenuation. Esters are mostly created in the first few days of fermentation. At 89% attenuation it should be done, so it would be fine to let the temperature come down.