AABassMaster

Recipes 

My gluten free beer is fermenting very slowly. I have it in a room that is about 60 degrees Fahrenheit. Is that too cold? I also used Windsor Ale yeast. Does that yeast need a warmer temperature? Thanks.

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Primary 1: American Blonde
Primary 2: IPA
Primary 3: Pumpkin Spice Ale
Secondary: Hard Lemonade
Bottled: Scotch Ale, Irish Red, IPA, Strawberry Blonde
In the works: Espresso Stout

elvestinkle

Recipes 

Here's the info sheet for Windsor:

Windsor Ale Yeast | Danstar Premium Beer Yeasts - The Dry Yeast Advantage

It says it's optimal between 64-70F. But ambient temperature is not wort temperature--your beer is probably at least 5 degrees higher than the room. I recommend slapping a thermometer (one of those sticky aquarium type deals, your FLHS should sell them) on the fermenter itself, which will give you more accurate temp readings.

What's the main malt you're using? I have a sorghum ale winding down right now, and it took 5 days to stop bubbling. Going to check the gravity tonight. Apparently sorghum is quite slow to ferment, and does not have a high krausen.

Short answer, RDWHAHB. Take a gravity sample in a week. But definitely get a thermometer on that fermenter!

spaced

Recipes 

And did you use yeast nutrient?

I recommend 1 teaspoon in every batch. I've always used it and never had a problem with fermentation.

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Raspberry Trappist Ale and a Belgian Tripel
Bottle conditioning: Orange Peel Pale Ale
Fermenting: Easy Street clone and an all Chinook IPA
Planning: IIPA and a Pale Ale

All gluten free.