maturing

[tomU]

I've just taken a hydrometer reading on a batch I brewed early last week and its down to almost 1010, so its about ready.
I know I should leave it to mature but was wondering whether it was ok to do this in the fermenter or whether it needs to be racked off?
I'm expecting a barrel for my birthday on sunday, and I was wondering whether it was ok to leave it in the fermenter til then? If so should I move it out of the warm kitchen into my cellar?
I had a taste of the hydrometer sample and it was lovely - I'm just afraid its going to go bad if I leave it in the warm for nearly a week...

[Jim]

Beer should be fine in the fermentor for at least 2 weeks.

If your kitchen is below 20C, I wouldn't bother shifting it - you'll need to leave the barrel in the warm (ish) for a week to condition anyway.