It's been discussed quite a number of times here and some people worry about fermenting "too low."
IMO, fermenting at very low temperatures will offer no ill affect, it will simply make the beer cleaner. it make take longer to ferment and you may have to rouse the yeast again, but the only risk you are running is causing the yeast to go dormant. This doesn't stress them, from my understanding, and simply raising the temp and rousing them will fix the problem.
In my experience, the only thing that "stresses" yeast and causes off flavors is very high fermentations, or rapid temperature fluctuations (inconsistent temps)
In any case, i'd much rather experience a slow or stuck ferment from temps below the recommended range than esters and phenolics from temps above.
What are your thoughts and experience on the matter?
IMO, fermenting at very low temperatures will offer no ill affect, it will simply make the beer cleaner. it make take longer to ferment and you may have to rouse the yeast again, but the only risk you are running is causing the yeast to go dormant. This doesn't stress them, from my understanding, and simply raising the temp and rousing them will fix the problem.
In my experience, the only thing that "stresses" yeast and causes off flavors is very high fermentations, or rapid temperature fluctuations (inconsistent temps)
In any case, i'd much rather experience a slow or stuck ferment from temps below the recommended range than esters and phenolics from temps above.
What are your thoughts and experience on the matter?