I brewed this yesterday (New Years Day) in the cold as a consequence missed my mash temp - went from 152-144 over the first 45 minutes. Fermenting in my basement now at 62 degrees. Since I was low on mash temp and the basement is cold, should I expect to at least double fermentation time?
Charlie
on tap - Kona Firerock Pale Ale Clone
in bottles - American pale ale
What yeast are you using? 62 is on the lower end for most ale yeasts, but not that low. But that only counts if that is the temp of your beer. You are talking ambient temps here, and your beer will ferment at 4-8 degrees warmer than ambient. That should put you in the 66-70 range. The problem might be that the yeast would flock out early. When the yeast stop producing so much heat the beer temp is going to drop, and possibly cause the yeast to take a nap. I would watch the temps and maybe bring it up stairs when fermentation starts slowing down so that the yeast can finish up and not flock out. Like maybe around day 3 or so of active fermentation.