atromic

Recipes 

I have an IPA (1 week old) in my swamp heater that I need to take out to make room for an ESB I brewed last night. The ambient temperature in my house is 60 deg, will the yeast be able to clean up after themselves and continue conditioning the beer?

I used Nottingham... O.G. = 1.071, and it looks like fermentation is finished at 1.013.

__________________
Primary'd :
Cran+Razz Apfelwein, Graff, Oatmeal Stout
1 gal. test batches:
Pear Wine, Apfelwein, White Grape + Peach Wine

Bottle'd :
Ed's Robust Porter, This is my Haus Ale, Gone in 60 Seconds IPA, Hooked on ESB, Apfelwein

Willy Boner

Recipes 

It should the low range goes down to 59 degrees, which is fairly close. wrapp a old blanket around it. The yeast activity usualy adds a few degrees too.

__________________
In pursuit of my next one!

duffman2

Recipes 

Hopefully not too off topic: I understand that fermentation temp should be consistent, but what range is considered consistent without pushing the envelope? + or - 5 degrees? 6, 7?

Rentachik

Recipes 

I doubt it'll finish lower than that. I have bumped up the temp of fermentation in get the beer to ferment out more completely (Last day or two of fermenting). 1.013 is pretty good though.

Rentachik

Recipes 

I supose it really depends on what you are going for. I personally say +-2-3F should be fine. But that is just me.