Hey guys - this is my third batch overall, but my first 5-gallon batch, trying a Chimay Red clone. I put the fermenter (plastic bucket) in my basement (unfinished), which is always a little cooler than the rest of our house. I didn't think about, but when I was down there last night all of the thermometers said the temp outside the fermenter was between 55-60. The beer was definitely doing it's thing, I could see bubbles steadily coming out of the blowoff hose. None of the thermometers are actually in the fermenter. So, a few questions:
1) I've read here that the temp of the room isn't necessarily the temp of the beer, but I don't want to open it up to take the temp. If I open it, how risky is it that a wild yeast gets in there?
2) What will happen if I leave it down there to continue fermenting? I just put it down there Sunday afternoon, so at this point it's been about 72 hours (Wednesday). My plan was to replace the blowoff hose with an air lock today or tomorrow, then transfer it to a secondary this weekend and ferment for another week or so until the SG is around 1.012-1.013.
3) Should I bring it upstairs into the main house where we always keep the temp around 70?
Thanks for any help! My first two (1-gallon) batches turned out pretty good, I would hate to think I had screwed up my first 5-gallon batch.
1) I've read here that the temp of the room isn't necessarily the temp of the beer, but I don't want to open it up to take the temp. If I open it, how risky is it that a wild yeast gets in there?
2) What will happen if I leave it down there to continue fermenting? I just put it down there Sunday afternoon, so at this point it's been about 72 hours (Wednesday). My plan was to replace the blowoff hose with an air lock today or tomorrow, then transfer it to a secondary this weekend and ferment for another week or so until the SG is around 1.012-1.013.
3) Should I bring it upstairs into the main house where we always keep the temp around 70?
Thanks for any help! My first two (1-gallon) batches turned out pretty good, I would hate to think I had screwed up my first 5-gallon batch.