I am a little confused about fermentation temps.
I've been listening to brewstrong and the BN in general (as its great). I've been listening to the advice of fermenting at 50-60f for a clean ferment (its more confusing for me since i'm metric) but i've been going on with the advice.
particularly today i read that fermenting at 70f was pretty bad.
Here's the thing, I have no temp control, and since its getting cooler here in the UK, i'm fermenting in my basement at around 56f with wyeast american ale and i'm getting a stuck ferment. this has happened on my last two brews. To restore fermentation i've had to bring it up into the house at around 72f to get it going again. its done that and actually produced good beer.
i seem to have trouble at lower temps.
As well as that,i keep reading about reaching final gravity within 3 days, wheras my ferment ( at perceived "high" temps) seems to take 14days at least.
Am i in the minority here?