Originally Posted by JLem
I think it would be better to add the honey at flameout like you did - you'll retain more of the honey flavor and aroma this way - so no worries there. Was this an extract kit that you topped off with water? If so, chances are your gravity reading is just a result of poorly mixed wort - happens all the time.
I think an ambient temp of 60°F is pretty ideal for an ale yeast. It may be a little slower, but it will still ferment and you won't have to worry about excessive ester or fusel alcohol production.
What was your recipe? Which yeast?
Yeah, this in a extract recipe I found on beersmith.com
Batch Size: 5.00 gal
Boil Size: 3.98 gal
Boil Time: 45
5 lb Extra Light Dry Extract (3.0 SRM) 71.43 %
1 lb Amber Dry Extract (12.5 SRM)14.29 %
1 lb Caramel/Crystal Malt - 60L 14.29 %
2 oz Goldings East Kent [5.00 %] (45 min) Hopps
1 oz Williamette [4.80 %] (5 min) Hopps
0.25 tsp Cloves (Ground) (Boil 10.0 min)
0.25 tsp Ginger (Powdered) (Boil 10.0 min)
3.00 tbsp Cinnamon (Powdered) (Boil 10.0 min)
1.00 oz Orange Peel, Sweet (Boil 10.0 min)
4.00 tbsp Vanilla (Boil 10.0 min)
1.00 lb Honey (flame out)
1 Pkgs Safale us-05 (Dry Ale Yeast)