With the horrendous winter (i.e. nearly zero brewing), and travel to Ireland and NHC, I have some homebrewing catchup to do.
I have a 5 cu ft chest freezer with a Ranco 2-stage controller to control my fermentation temperatures. I want to get my lagers going soon but have a couple ales on the schedule first.
Is it acceptable to control the temperature of an ale (around 1.070) for the first week then pull it and leave it in the basement that is typically around 65-70F during the summer? After one week, I would expect most of the fermentation to be completed (at 67F) and it wouldn't be too much of a shock to leave uncontrolled. I am mostly concerned about fermenting too high and ending up with fusel alcohol or off flavors.
I like letting my lagers take their time but I need to get these ales done first for an event coming up, so they can't be pushed off.
What do you think? (besides get another chest freezer...believe me I have thought of that