I am relatively new. Have a successful Caribou Slobber under my belt, a Bavarian Hefeweizen that’s been bottle conditioning for 4 weeks, and a Chinook IPA that’s currently dryhopped in it’s 3rd week of secondary.
I have a chest freezer which can fit 2 carboys set up as the fermentor. It’s been working great. Keeping it at about 62 degrees and currently have the IPA and 4 x 12 packs or bottle conditioned hefe in there.
My question is, what happens if I move the bottled hefeweizen out of the 62 degree fermentor/freezer and store it at room temperature? (about 77…FLA). I really want to make room for my stout that is waiting on deck. Will moving the bottles after 4 weeks to a warmer temp affect anything?
Thanks for your advice,