Fermentation Temperature Question

[RLinNH]

Yesterday I pitched 2 Carboys of Haus' Pale Ale with Safe Ale S-05. Today, the Carboys are at 62-64 degrees. I do have Fermentation going on, but nothing Overly Aggresive. 1 Bubble in the Blow Off Bucket about every 10-15 seconds. I'd like the temp to be at about 68, but I see no harm in them being at this lower temp. It'll take a little longer for Primary to complete, but I have nothing but time. Are their any negatives to being at this lower temp for my Primary Fermentation? I feel that as long as I keep a Vigilant eye on the Temp to insure that it doesn't drop below 62 degrees, I should be good.

[Crut]

RDWHAHB
thats a pretty tough yeast, i wouldnt worry about it. It might take a little bit for the yeast to get up and going, but it shouldnt take too long and itll get rippin.
Patience sucks, but fear not, beer is coming.
-Crut

[RLinNH]

What does RDWHAHB mean? This older non internet lingo Beer Drinking guy Has to know...

[BDawg]

The US05/1056/001 strain loves it in the low 60s. A beer fermented around 64F with that yeast will be clean and crisp, and better, in my opinion, than if it was fermented at 68F.

RDWHAHB = Relax, Don't Worry, Have A Home Brew

HTH (Hope This Helps)-

[BadRock]

+1

That will be a great, clean, beer. You may want to lengthen your primary by a day or two as these cool temps do slow the yeasts productivity slightly. Other than that I'd let it ride.

[Crackin]

Too low and the yeast will drop out early and not finish all the way. However, once they get up and running, they should generate a little heat of their own. You might get away with it if you are reporting ambient temps.

[Mylo]

Too low and the yeast will drop out early and not finish all the way. However, once they get up and running, they should generate a little heat of their own. You might get away with it if you are reporting ambient temps.

I think our assumption was that his fermentation temp control was keeping the fermenting beer at between 62 and 64, not the ambient. That Cal Ale strain can ferment well into the low 60's with no problem - it just takes longer.


Mylo