So I have agreed to brew gift beers for outoftown guests attending our wedding this fall. So far I've brewed 2 of 4, 5gal batches of a pumpkin ale (OG = 1.055). The rate limiting factor in production is that my fermentation chamber only fit two carboys in at a time. In order to have enough time for the bottles to carb before the wedding, I should probably do the 3rd batch today or tomorrow. Batch #1 (brewed a week ago, fermenting at 68+/-2F) could come out to make room for #3. However, there is still some krausen on the surface though it has definitely been dropping. The ambient temp in my basement is ~70-75F. Would pulling #1 out of the ferm chamber today and letting it finish fermenting over the next week in the basement be rushing things too much? It definitely seems preferable to just have #3 going with no temperature control.