So I'm only on my 3rd batch out of my own and I'm still learning about fermentation temps.
I have a Celebration Ale Clone with WLP001 California Ale Yeast fermenting right now.
I pitched at 68 degrees and solid fermentation around 18 hours later.
Now my house is terrible at staying at a constant temp, it fluctuates between 68 when we're home at night and the heat is up and it goes all the way down to 60 at other times. Its about 30degrees outside and is just getting colder as we get deeper into winter. I did just order a Fermwrap, Johnson Digital Temp Control & Thermowell for my next batch, but the batch I have fermenting right now seems to have dropped significantly in temp.
For the first 3 days the fermenter was at an ambient temp around 66-68 degrees and the internal temp was around 70-71 degrees.
On day 4 the internal temp dropped down to about 69 degrees and today on the 5th day I can home to it being freezing outside and the ambient temp around 63 degrees in the room and the internal temp has dropped to 64 degrees.
Now I figured that the temp has dropped since fermentation is mostly done by now, but is it ok for it to be this cold at this point to complete the full fermentation process?
White Labs says the optimal temp for this yeast is 68-73 degrees.