Brewing a MW Fuggles IPA. OG was 1.042-1.046, mine came in at 1.043. Yeast was Wyeast 1275 Thames Valley from a propogator (I made a starter). I let it ferment for 7 days. Final reading was 1.010-1.011, which was the target, so I know that it did ferment... however, the residue in my fermenter was strange, as in, there was barely any. There was a ring of hop residue (which I though was an infection until I recognized it was hops ). Here's a picture:
Primary fermentation done! on Twitpic
I was expecting a bigger mess. I'm curious if it didn't have something to do with the temperature in my basement. on the first day of fermentation, the sticker thermometer on the side of the fermenter (a 6.5g bucket) was solid at about 65, and today it was 59. My basement is cold, even in the summer.
Could this be why the fermentation wasn't very vigorous? I know the beer is going to be ok, thanks to Mr. Hydrometer, but is this going to harm flavor/alcohol content/anything else?
Any suggestions or recommendations?