I have a question. This is taken from www.howtobrew.com
"Furthermore, primary fermentation is an exothermic process. The internal temperature of the fermentor can be as much as 10F above ambient conditions, just due to yeast activity."
In my setup, I check temperature with a thermometer I put in a glass of water on top of the fermentor. Does this mean I have to compensate for yeast activity by maintaining a lower external temperature so that the internal temperature gets in the range needed?
Also, I used Wyeast American Ale (1056) which has a temp range of 60-72F. The fact is I didn't check this and used the temp range from my last brew, which I fermented at 74F. I noticed fermentation started furiously in the first 24 hrs but now after 48 hours, almost no sign of activity (a few bubbles each minute). Also, the krausen has turned from beige with patches of brown to almost all brown. Should I lower the temp and if so, to which value?