I have two batches in my chest freezer using a temp controller set at 62. These batches have been fermenting 6 days today and the airlock activity i down to hardly nothing. I know i need to check the FG but that would involve me opening the lid on my bucket. Can the beer stay in the freezer at this temp for the 3 week duration or will it have to come out and warm up then after that cold crash it. ?
Absolutely. That is probably the best thing you can do for the beer, actually.
Unless you know the yeast will finish out at 62F, I would let it go 7-10 days at 62F and then ramp the temp to 68F. Pop the lid, check the gravity, and rouse the yeast, let it go another week or so (and dryhop at the same time if you like).
