I’m going to be out of town this weekend, and I’m wondering what I should do with a bucket of the Farmhouse Biere de Table that I brewed on Saturday. As of Wednesday it’s at the final gravity I was expecting. At this point, do I need to be particularly worried about temperature? I have a tendency to be OCD about that kind of thing so I’m never sure.
Assuming I do need to worry, should I err on the side of too hot or too cold? I don’t have any decent temperature regulation equipment and supposed to hit 92 around here this weekend. So I think my choices are to leave it in a closet upstairs and risk it going a bit above the recommended range for the yeast, or to move it to a closet in the basement and and have mostly be below that range.