Nottingham @ 62 deg =>OK?

I have my fermenter in the bathroom, like I always have...the door has been mostly closed, so heat from wood stove does not get therer...the temp is around 60 deg. I hope this is not too low

Should I worry ? Will this delay fermentation ? It has been 2.5 days w/no activity in airlock ..

kappclark said:

I have my fermenter in the bathroom, like I always have...the door has been mostly closed, so heat from wood stove does not get therer...the temp is around 60 deg. I hope this is not too low

Should I worry ? Will this delay fermentation ? It has been 2.5 days w/no activity in airlock ..

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I'm currently fermenting Edwort's Haus Pale ale in my basement where it's 58 degrees (although the fermometer reads 62). I think you should be safe around 60 degrees.

Right off the Danstar Yeast website

The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer.

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Looks like you're on the low end, but within the range.

Sounds fine. Give it plenty of time and I'm bettin it'll perk up soon.

Well, it has been since Saturday, and no activity in airlock - and I know this cheapo Pail has never gotten a good seal, so I carefully lifted the lid, and BEHOLD ! Frothy fermentation !!

I thank you for your feedback ... I should have just gone to the DanStar site...

I have gotten into the bad habit of anticipating the magic bubbler to start its thing, and get a little streesed when it doesn't go off like clockwork...

A valuable brewing lesson -- trust the process !

One other thing to bear in mind is that fermentation - as I understand it - generates heat. So if your ambient temperature is 60F, then the temperature of your wort/beer will be a few degrees above that. So it looks like your temp is right where you'd want it to be.