Hey, I did a quick all grain porter this week to use as my first kegged brew in over 10 years. I got it done and pitched Nottingham as it was handy and I wanted it done in time for the super bowl and I knew it would clear pretty quickly. The thing is the temps here have been colder than normal and the fermenter is in a room which is running between 58-61F. Do you think this brew is going to stick unless I try and move it (hard as it would require moving it up an entire floor)?