I've got a porter and a stout, both sitting in carboys and both have reached their desired FG reading. However, I'm not able to keg them for another 2-3 weeks because I'm still waiting on a CO2 system, so I'd like to just leave them in the carboys until then.
Question: Am I better off leaving them at their normal fermentation temperature range (between 65F-70F), or should I move them into our basement which is currently quite cold (45F-50F)?