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Old 10-07-2011, 05:42 PM   #1
Jul 2011
Moraga, CA
Posts: 5

I was trying to ferment my pumpkin ale at 67 degrees, and my temp controller got unplugged sometime between pitching the yeast (at 70) on Wednesday and today, and now is down to 59 degrees.

Should I just plug it back in and get to 67, slowly ramp it back up, pitch more yeast, ferment longer?

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Old 10-07-2011, 05:46 PM   #2
Jan 2011
Fredericksburg, VA
Posts: 1,714
Liked 133 Times on 115 Posts

Yeast can generally go down in temp much better than up. I'd slowly warm that - put in a 70F room and let it get to about room temp naturally. You shouldn't need more yeast to ferment, although it probably will take longer

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Old 10-07-2011, 06:29 PM   #3
Apr 2011
New York, NY
Posts: 323
Liked 26 Times on 16 Posts

Yeah you're fine. Controller back in, ramp up to 64 over the next 3 days.

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