Fermenting temp too cold for IPA?

Hi all,

Noob checking in... Brewed an extract IPA yesterday with an OG of 1.060, pitched 1.4 packets of rehydrated US-05 and put it into a cool brewer bag with a frozen water gallon jug. There is a very small layer of krausen/bubbles on top of the wort, (blowoff hose still untouched) but when I read the fermometer it read 58... So naturally I replaced the gallon jug with a frozen half gallon jug in hopes that the temp will kick back to low 60s. Is there a chance that I prematurely stunted my fermentation? Just want to make sure no esters form either.

 

what is a cool brewer bag? I start the S05 at 60* and let it climb to 64* and hold until it drops to 62* then put the heater on set to 67*(will go to 68 by itself) and let it finish. 1.060 takes 3 weeks in primary this way with very clean low esters. If you are looking for some fruityness try Notty with this temp schedule.

 

I have found the best fermentation temperature for US-05 is 65°F to 68°F. Fermenting in the low 60° range will produce a peach flavor. This flavor may not be noticeable in an IPA, but in a lightly hopped beer like a dry stout, it is noticeable.