Moving My Brew Bucket??

[beer4myhorses]

I am doing a recipe for an ale, and it is fermenting at 62 degrees. I would like to move it to a place in the house where it is closer to 67-70 degrees. Right now, I am 3 days into fermentation and it is still bubbling. Is there a problem with lifting the handle on the bucket and relocating the bucket? Do I just need to make sure the airlock is not broken? What is your advice?
Thanks in advance

[captain carrot]

You should be fine. The only issues I've had with plastic fermenters is liquid being sucked buck from the airlock when moved. I use vodka in my airlocks so this isn't a problem with the 3 piece airlocks. Lately I've been leaning towards the tripple bubble airlocks where no liquid is sucked back when moved. Do you have a thermometer strip on your bucket? Fermentation temps usually exceed ambient air temps during vigorous ferment. Sometimes a cooler room is better to prevent fusel alcohol production.

[BDawg]

What is the recipe? 62F can really produce a clean, flavorful beer under the right conditions (recipe related, particularly yeast).

[Bugeater]

Once you address the airlock issues already mentioned, moving the fermenter bucket can actually be beneficial even if you don't take it someplace of a different temperature. By rousing the yeast off the bottom and getting some of it back into suspension you are increasing the number of yeast cells in direct contact with the wort. When sitting on the bottom of the bucket, only a top thin layer has enough direct contact with the wort to be able to do much of anything. The fresher, less stressed yeast underneath can't get to the yummy wort to feed itself and pass gas.

As far as the airlock issue goes, when I need to move a fermenter, I spray some Star San around the stopper to rinse away any dust and junk. I pull the stopper and cover the top of the carboy with a baggie that has been dipped in Star San. If there is a chance of it getting knocked off, I secure the bag with a rubber band.

Wayne.

[beer4myhorses]

The recipe is using Wyeast 1056 Activator Pack. The 62F that I was referring to was the thermometer strip on the outside of the bucket. I figured that was ambient, but maybe that is the fermentation temperature.

[captain carrot]

The thermometer strip is pretty close to what the fermentation temp is. You should be safe moving it to a warmer local as long as the ferment temp doesn't exceed 68 F.

[beer4myhorses]

is cooler better than warmer? It may exceed 68F, so I should probably leave it at 62F, right?

[BDawg]

1056 is a very clean yeast. It ferments almost lager-like at 62F. If you are going for a clean beer, leave it.
If you want something with more esters, then warm it up, but like the good Captain said, keep it below 68F.

If you tell us the style you are brewing, we can help further.