I'm brewing for a second time, an Irish Red extract brew. My concern is that it's about 8 degrees up here in the north east and my old, creaky Boston apartment can't keep my fermentation area (aka closet) much above 58 degrees at times.
My recipe call for a range of 60 to 70 degrees, so I'm not pushing it to far.
Should I just expect slower, less vigorous fermentation? Or should I make an effort to get that temperature up?