I brewed a batch of amber ale this weekend (Saturday), pitched the yeast around 78 degrees. Sunday morning the temp. was around 68 and fermentation had started nicely. Sunday night temp was around 66, and this morning, down to around 64. I don't think it will get too much cooler than that, and I'm trying to bring it back up a bit. My question is, are temperature fluctuations like this detrimental to the fermentation process. I seems like my airlock action has slowed as the temp as dropped. I know fermenting at too high a temp can cause problems, but is my beer in any trouble by the lower temperatures? Living in Mobile, AL low temps. have never been a problem, so I'm curious.