VermontFreedom
Active Member
I keep my house around 60-62 degrees in winter so my ambient fermentation temperatures are pretty low. I've noticed that fermentation takes a little longer than one would expect--I usually have to wait another 3-7 days for my final gravity to stop moving.
Is there anything wrong with letting the wort bubble away for these 'extended' periods in those cool temperatures?
Is there anything wrong with letting the wort bubble away for these 'extended' periods in those cool temperatures?