Originally Posted by feelinhoppy
You think 55 is a little to warm? I guess I was afraid to drop below 50. What temp would you have fermented at? And this might be a dumb question but how should I check the ferment to see if its done? Syfon through the airlock hole or open the lid?
Yeah, I think 55 is a little too warm but the upside is that you are unlikely to get stuck! Depending on the yeast strain I would have gone anywhere from 44 or 45 (W-34/70) to 50 (S-189) up even into the high 50's for very specific strains (S-23).
As far as checking the gravity, most people would say use a wine thief or syphon through the airlock hole into a test jar. I would probably just take the lid off--I typically do my lagers in 10g wine fermenters with a loose-fitting lid that is easily removed so I can drop my sanitized hydrometer right into the beer.