All wise ones,
I'm brewing a Maple Coffee Porter as per this link(added maple syrup) http://www.byo.com/porter/item/1796-coffee-porter
We have a temperature controlled freezer set at 65Farenheit. The recipe calls for a fruity ale yeast 1098 which is the exact one we have at 63Farenheit. We did not set the ambient temperature but the beer temperature itself at that temp. The fermentation has been healthy but slow, not as vigorous as a standard ale. Most other porters call for the standard 68-70F but I thought, ah what the hell, it calls for 63 so there must be a reason.
I can post pics if needed but it's really just not the standard vigorous ale. There is krausen, just about a quarter way up the 1G headspace in the fermenter.
Anything I should be worrying about?
If I kick up the temp now will I face off flavours? I mean it's not like it was hot, cold, hot, cold, or just too hot in general. I would guess they have just been very sluggish.