« on: September 17, 2012, 07:41:20 AM »
On Saturday I brewed a Belgian-style tripel/golden strong, fermented with WLP545 (Belgian Strong Ale). Last night I went to bed with the thermometer reading 68F, and I woke up this morning and the temp was 73F. Following posts about fermentation temps, I wrapped the carboy in a wet towel and pointed a box fan at it. The ambient temp in our house is usually between 65-70F, and bear in mind I have no electronic means of temperature control.
So my question is, am I risking a stalled/stuck fermentation by trying to drop the temperature 5 or 6 degrees this late in the game? Is there some other cooling method I could/should do instead?
Follow-up question: If I'm shooting for 85%-90%+ attenuation, at what point is it safe for me to try and boost the temp to ferment those last few gravity points? 5 days? 7 days?