IPA fermented at room temp, then 2ndry in ferm chamber?

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ParanoidAndroid

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Just wondering if there are going to be any effects if I do a secondary fermenter in a temp controlled chamber at 63 deg. My primary was done at room temp which was about 69. I just purchased a ferm chamber yesterday and am about 6 days into a batch.
 
ParanoidAndroid said:
Just wondering if there are going to be any effects if I do a secondary fermenter in a temp controlled chamber at 63 deg. My primary was done at room temp which was about 69. I just purchased a ferm chamber yesterday and am about 6 days into a batch.
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There wouldn't be any problem doing that, but there would also not be any advantage at this point.

What I would do is keep it at room temperature now, and then use a temperature controlled chamber to crash cool it before bottling (or before dryhopping at room temperature if dryhopping) to clear it a bit.
 

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