So, here is my situation. I have 8 gallons of robust porter sitting in my fermentation fridge at ~62 It's the Whit labs german ale (wlp029?). It's been there 2 weeks, probably pretty much done, haven't taken a reading cause I don't have a free keg to accept it all anyway. tomorrow I am going to brew a saison, just a little 1.038 sort of table saison for the hot weather. WLP 565 is the yeast. I could ferment the saison out side the fridge, except it is running about 100-105 here right now and, while saison like high temps I suspect that's a little extreme.
So will it finish at 62? or will it stall? I could probably safely bump the temp in the fridge up to 64 or even 68 without doing to much to the porter at this point right?