Crash cooled early, best path forward?

[jeeppilot]

So my BrewPi (old Arduino) has some issues in the summer time, and suffice it to say I had to intervene with some “manual corrections”. Unfortunately I lost track of it at one point and woke up this morning to 50F beer.

Fermentation is done, but it’s only been 4 days. It’s a hoppy (flavor, not bitter) golden ale fermented with Nottingham. Should I finish the crash cool and just move on or should I let it warm back up for a few more days for the yeast to “clean up”?

 

[Comfort_Zone]

Do you taste any diacetyl or acetaldehyde? If not it still won't hurt if you warm it up a tad and rouse the yeast. As long as the flavor is good I wouldn't sweat it.

 

[day_trippr]

Assuming the first four days were run in the yeast's wheel house (and not hot) I'd warm it back up and let the yeast finish. I just don't think any yeast strain run properly in a large batch of beer is done in four days...

Cheers!

 

[jeeppilot]

I don’t taste either of those off flavors but it has always been my practice to let the beer sit at minimum 68F for 3 days just as insurance and good “housekeeping”. Wasn’t sure if there’d be any negative side effects of warming it back up, but I think I’ll do just that! Thanks!

 

[Jayjay1976]

I like to ferment long and slow at 53-54 for 5-6 weeks with kolsch yeast, then crash to 30 and hold for a week, then bring to room temp for a day or two prior to bottling. No hint of activity in the airlock and consistent gravity samples confirm it's at FG so I have no worry about gushers and the flavor is very clean. Your beer will be fine at lower temps, just need to give it time.