Irish Stout Fermentation

[sixyearplan]

I took a stab at brewing a one gallon batch of Irish Stout on Saturday. The only yeast I had laying around was a dry packet of Munton's. I pitched after aeration at about 72 degrees and immediately placed it into a temperature controlled refrigerator. I set the Johnson Controls unit to maintain a temp of 62 degrees. It's been bubbling away for the last 36+ hours. What's an ideal fermentation temp for this yeast and/or this style? I realize the internal temp of my carboy may be a few degrees higher, but with such a small mass (1 gallon), I can't imagine it produces much heat. Am I fermenting too low?

 

[BradleyBrew]

If the yeast is active then I say your good to go. Muntons yeast is an English yeast... that being said most if not all English yeast prefer mid to upper 60's for fermenting. I would gradually ramp up the temp.

 

[sixyearplan]

Good to know... What do you suggest as a peak temp? 66? 68?