I just got my fermentation chiller working and tried it out on a pale ale using good ole nottingham yeast. The fermentation chiller worked great for two 80 degree days, keeping the ambient temperature inside the chiller at 65 degrees Fahrenheit (18.3 degrees C).
Then, a sudden, unexpected cold front rolled through, rendering the chiller useless and dropping the ambient fermentation temperature to 62 degrees F or so (16.7 degrees C). The majority of fermentation had completed before the drop in temperature, but I'm a little worried about attenuation.
The Danstar website says Nottingham can get pretty cold, but one may need to pitch more yeast than normal. I think it'll be fine, but I'm wondering if anyone around the forum has fermented Nottingham in the low 60's before. So have you?
Then, a sudden, unexpected cold front rolled through, rendering the chiller useless and dropping the ambient fermentation temperature to 62 degrees F or so (16.7 degrees C). The majority of fermentation had completed before the drop in temperature, but I'm a little worried about attenuation.
The Danstar website says Nottingham can get pretty cold, but one may need to pitch more yeast than normal. I think it'll be fine, but I'm wondering if anyone around the forum has fermented Nottingham in the low 60's before. So have you?