Late increase in temp

[Toad]

Quick question for you all. What are your thoughts on
Say after 7 days of fermentation at 18 degrees in a temp controlled fridge you took your fv out and left it in your cupboard for 7 days to finish ferment at about 24 degrees.
This is an ale with us05 yeast.
I need my fridge back.

 

[manticle]

Not a massive drama.
Better for the temp to be stable and not fluctuate, will accelerate some reactions, including staling to some degree so I'd tend to do it more with 'drink it fresh' type brews.

That said, starting cool and allowing to rise can work very well with some Belgian and even some UK styles.

 

[TwoCrows]

I hear you bro, I just did the same but my room temp is 20 . Just put a extract and mini mash Serria Nevada clone in the fridge.

It is an ale so you may not need to " lager " for to long before crash chill. 10 days all up should be enough.

 

[Kingy]

I've done it a few times with my fermenter if I need an extra fridge when I'm having a hoe down.
It happens all the time with my bottled beer they just fluctuate with the ambient temp.
If you need the space to get something else going I'd go for it.

 

[Toad]

Thanks lads