I think everything is OK, but I need some reassurance. I brewed a cream ale on Friday and used WLP080 Cream Ale Yeast Blend (65F-70F). This is the second time I've used this recipe but the first time I used the yeast. I was concerned about fermenting at too high of a temperature so I put my fermenter into a large cooler with two frozen (1G) milk jugs.
I pitched at 72 and walked away. I started to get bubbles in the airlock fairly soon. A few hours later, when I checked the temp, it was 58! I pulled out a jug and the temp eventually got to 60. I pulled the other jug last night.
This morning, the temp is 64. I feel that the two days at a lower than optimal temperature won't hurt the flavor, just slow down the process. Is that right?
On a related note, I am pretty pleased with how the cooler and ice jug worked. Maybe I should use 2L bottles next time.
Brown Hound Brewing
In the keg:
El Dorado Wheat
In the fermenter:
My BeerSmith Recipes.