Big Temp Drop

[kpd85]

Hey guys. So I brewed and fermented with US-04. I pitched Sunday afternoon(I'm on Korea time FWIW) and had a strong fermentation going within 12 hours. I checked it this morning and the temp was at about 69 degrees(slightly higher than I wanted). What I thought was an adjustment of about 2-4 degrees, which it normally would have been, turned out to drop my ambient temp down to 44F when I checked about 12 hours later. The yeast looks to have dropped out significantly and there doesn't look to be much if any activity. I've raised the temp but I need some advice here. What would you guys do in this spot?

 

[rossi46]

I would get a gravity reading, raise the temp, and rouse the yeast. Then sit back and wait to see what happens.

 

[DesignatedDrinker]

I would get a gravity reading, raise the temp, and rouse the yeast. Then sit back and wait to see what happens.

+1, thats about all there is to do.

 

[kpd85]

Great thanks. I raised the temp and took a gravity reading, which was at 1.009 giving it an apparent attenuation of 75%. Seems awfully fast but then again it had an OG of 1.037