i have an APA fermenting right now. i used Wyeast 1056 american ale yeast and in the description is says, "Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures", which sounded good to me, so i've been fermenting in a water bath held between 60F and 64F. there was an almost 48 hour lagtime, and then the fermentation went ape **** for 48 hours. i needed a blow off hose for most of that time. it's finally settled down today and i put an airlock on. so my question is for how long do i need to maintain that temp range to get the benefit i'm looking for. i'm leaving town for a week on saturday and primary should be finished by then, but i plan to leave it anyway because it can't hurt, and i'm going to split the 6g batch into 2 3g carboys and dry hop one of them and i don't want to leave the dry hop for 7 days. should i be concerned about keeping the beer in the temp range while im gone or will the benefit of the low temp fermentation be done when the beer gets down to its final gravity?
thanks!
thanks!