I'm currently in the third week of a Brett-only fermentation. This week I upped the temp to 70 F to get the fermentation to finish. I need to cold crash Friday night and keg Saturday morning to serve Saturday afternoon. I can probably get way with kegging it before the Brett is completely done but I'd like it to be done. What temp can I safely ferment at with Wyeast's Brett lambicus (Wy 5526)?