Hi all. Been brewing a few months now but finally joined the forum.
I had a quick question regarding fermentation temperatures while I’m out of town. I’m planning to be gone for 12 days and the outside temp will be around 50 the whole time. Currently I have the heat on 67 but wanted to turn it down to 55 while I’m gone to save some bucks. My question is whether this will harm to fermentation or anything while I’m gone. I have one in secondary and one that will be in primary 2 weeks when I’m gone (pretty sure he has finished up already). Since this is ‘nearly’ lagering temperature will it help cold crash and clarify the beer? Really I’m more worried that maybe the yeast might flocculate too much and then they won’t bottle condition.
Anyone have any advice?