Originally Posted by brewbies
I find a sleeping bag or some blankets wrapped around fermenters keeps them warm enough for the yeasties to do their thing. I'm pretty sure however 66-68 should be more than warm enough for an ale to completely ferment. I think if you can keep it stable at those temps you should just let it ride out until it hits .012
Yeah I would have thought that too but man I am telling you it has been an extremely slow go for over a week now. I didn't check but I can almost guarantee it probably wasn't over .030 when the ferment slowed down. I'm just worried about it imparting flavors sitting there fermenting for so long.
I'm going to wrap it in something now.