Too cold for fermentation?

So I pitched an Irish Red Ale last night using Wyeast American Ale II and this morning the sticky thermometer on the bucket is reading ~65F. This is the very bottom of the range according to the smack pack label...should I try to warm it up or should I be ok? I assume it should be slightly warmer inside the bucket due to active fermentation.

American Ale 2 should be good down to 60.

I ferment 1272 as low as 62 F

after reading your comments I looked it up on the Wyeast website...does say 60-72. Strange that the pack itself says 65-72. Oh well, thanks!

Should be fine. I've been trying to get my ferm. temps down, so I actually have a porter (Wyeast irish ale) and an IPA (s-05) fermenting at 50-59 in the cold cellar. Both have nice big krausens and all kinds of yeast-orgies happening inside.

My theory is that once things get going, they heat things up inside enough that it's all good. It's better to lean on the side of too cold rather than too warm, right??

paulster2626 said:

My theory is that once things get going, they heat things up inside enough that it's all good.

Click to expand...

Good theory. I plan to ferment my next batch with WLP001 at 60F since I've been reading its seems to do well at that temperature. White Labs recommends 68-73.