Two weeks ago, I started a batch of NB Honey Kolsch using Wyeast 2565. It’s been sitting in my 60 degree basement fermenting nicely. I’ve never brewed this recipe or used 2565 before so I’d like to know what I should do from here. I have a colder part of my basement that stays at 49 degrees and I also have a garage that stays a pretty consistent 35-40 degrees this time of year. I’m not planning to drink it prior to fishing opener in early May so time is not an issue.