I have a quick question. I've been looking for an answer, but didn't find a clear answer.
So, I'm making an IPA. Right now the air temperature in my closet where I keep the carboy is 67-68F. This is what I should have according to the yeast profile. However, the fermometer (tape on the carboy) reads at 72F. That is understandable, because yeast are doing their work like crazy, which increases the temperature of the wort...
Should I be worried? Should I move my carboy to a keezer (with temp control) and force the temperature of the wort to get down to 67-68F by lowering the environment temperature to 60-62F?