So I've gotten 5 brewdays under my belt. All in all, I've had a lot of success and my last beer (a Kolsch) is absolutely delicious.
Here's my set up. I have a 7 CF chest freezer that I use for a fermentation chamber. I built a dual-stage temperature controller thanks to this forum. All in all, it works perfectly.
Here's where I need a little advice.
Last week, I brewed a Hefeweizen. It's been in the bucket for 8 days at 65 degrees. I used Wyeast Weihenstephan 3086 (temperature range 64-75 degrees).
Yesterday, I brewed my first IPA. I used Wyeast 1056 (60-72 degrees).
Okay - have the temperature controller set at 68 degrees for the IPA, but because fermentation produces heat, it has dropped the Hefeweizen down to 60 degrees. Is that too cold? I'm assuming that primary fermentation is done but I'm worried I'll send the yeast into dormancy before they're completely finished.
Hopefully that makes sense. Basic question is should I worry that the Hefeweizen is too cold if it's 8 days from brewday?