Low Conditioning Fermentation Temp

yournotpeter said:

I made an American Pale with WLP001. Wort was aerated well and I pitched a very healthy starter.

The ambient room temp of my basement is around 64, so the temp was perfect for the primary phase of fermentation, as my carboy read about 68 degrees for the first 5-7 days. But now that the primary phase of fermentation is over and has moved to the secondary/conditioning stage of fermentation, the temp on the carboy is down around 65. Are the yeast still able to do their conditioning "jobs" if the temp is too low? Do I need to take some steps to get it back up to 68 to have the yeast do its job to finish up?

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Pappers said:

^^^^ +1 to what Clone said. WLP001 will work just fine at that temp and lower. I recently did a blonde ale with that yeast and primary fermentation was around 62 degrees and the yeast did their work admirably!

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yournotpeter said:

Thanks much - while we're on topic of fermentation, how long do you typically leave your fermentation go? I've been just leaving it sit for 3 weeks and then keg....

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yournotpeter said:

Thanks much - while we're on topic of fermentation, how long do you typically leave your fermentation go? I've been just leaving it sit for 3 weeks and then keg....

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