Brewed a pale ale on Saturday and I had some issues. It was my first partial boil in a very long time, so I was a bit rusty on the process.
I did an ice bath but I ran out of ice before the wort got to a pitchable temperature. I put the wort in my keezer and the temp was still at 110 degrees. Turned on the keezer and waited until the temp got down to about 74 degrees, then I pitched US-05. I set the temp to go down further to 70. I woke up the next morning to see if fermentation started, and I was shocked ot see the temp dropped all the way down to 60 degrees. It could have gone lower over night, too, but by the time I woke up it was at 60. No fermentation. Throughout the day it got up to about 65 degrees, still no fermentation even after a full 24 hours. I woke up today to see the temp sitting at 70, and fermentation had begun.
Anything to worry about? I think the cold temps just made the yeast go dormant, but did this stress them out enough that I should worry about off flavors? I heard cold yeast is better than hot yeast in that regard, but I'm a little concerned.