So I did a quick Premium Bitter today and realized I don't have a way to ferment it right @ 67*.
I have a faux pilsner going in my ferm fridge set at 60*. The ambient temp in there also happens to be 60*. The pils is in the midst of high krausen (US-05) and is bubbling pretty regularly. I checked the gravity, and it had only dropped from 1.058 to 1.045 (if it was further through fermentation I would have moved up to the first floor of my place with a pretty regular ambient temp of 65).
My question is, is it better to ferment my premium bitter (1L starter of Nottingham) at an ambient temp of 60* in my fermentation fridge, 58* in my basement, or 65* on my first floor? I want some ester production, but I feel like if I have it @ 65 degrees ambient, the ferment could take it up north of 70*, and I don't want fusels. Any thoughts are appreciated.