Low temps

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DRdUSTYmUSTARD

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What are the consequences of fermenting at low temperatures. I've got an extra foreign stout coming up on 2 weeks in primary and the temps have been ranging from the high 50's to the low-mid 60's.(im cheap on my gas bill) I had assumed that low temps would just mean that it would take longer to ferment. Let me know whats up. Thanks :drunk:
 
My basement does not get above 60 in the winter. have no trouble at all using nottingham or 05. I see no difference in quality or time from the summer where it stays at 70.
 
DRdUSTYmUSTARD said:
What are the consequences of fermenting at low temperatures. I've got an extra foreign stout coming up on 2 weeks in primary and the temps have been ranging from the high 50's to the low-mid 60's.(im cheap on my gas bill) I had assumed that low temps would just mean that it would take longer to ferment. Let me know whats up. Thanks :drunk:
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What yeast did you use?

Eric
 

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