Sluggish Fermentation

Hey All,

So i have three batches of beer currently fermenting away in their carboys.

I. Bock
II. Edworts Haus Pale Ale
III. Mystery German Ale (Brown Ale, but no chocolate malt so not brown!)

The German Ale has been in the carboy for about 3 weeks now and the thing is still fermenting! I took an FG yesterday and it was at 1.018. But i noticed CO2 bubbles in the sample jar so i put the airlock back on and the yes, the beer is still fermenting.

The ambient temperature in the house is 66 degrees, would this be killing my fermentation? Also, my dad said in the mornings it drops to 60 sometimes. The summer was too hot (80~) and the NY winter is too cold, i can't win!

Any suggestions on how to deal with this on my next few batches?

60-66F is a bit low for some yeasts. Warming fermenters is much easier than cooling them. Sometimes, nothing more than a blanket will do the trick as the process does generate some heat.