I have an old refrigerator that I use as a fermentation chamber for my beer. It can hold two fermentation buckets. It is connected to a STC-1000 temperature controller so it keeps the temperature stable.
Currently I have two buckets in it (an american pale ale and a classic english bitter). They have been in the refrigerator for about a week at 18 C (64.4 F), and I usually leave my beer in there for at least three weeks, with a slight temperature increase after one week and a cold crash during the last three days.
However, I just found out that I need to make two more batches that need to be ready in about four weeks (ales). That means I have to start brewing immediately. The best I can do without using the refrigerator is a dark closet that has a temperature at around 23 C (73.4 F), perhaps a bit colder at night.
So, my question is:
Should I move the beer in the refrigerator to the closet and use the refrigerator for the new brew, or should I leave it and ferment the new beer without any temperature control? I can't decide and I would like some opinions on this.