Slow fermentation down or leave it?

[jdoneski]

I have an imperial ale going in the bucket. The first night of fermentation it got very cold here (below zero) and my wort bucket was reading 55 (according to the Brewer's Friend Adhesive Thermometer. I wanted to get this up to the mid-60's so I wrapped it with an electric blanket and slowly warmed it up. The second night the fermentation apparently took off and now my thermo is reading 75! I'm not sure if I should set it outside and try to bring the temp down or just leave it. The ambient temp in the house is roughly 60 at night to 68 during the day (except when it's -12 like the other night...). That's where I was hoping it would stay once I got it going.

I moved it to a cooler part of the house for now.

Any insights?

 

[jnacey]

What kind of yeast are you using? In general, you want to minimize the temperature fluctuations to not stress the yeast. If you can put it in a room that stays between 60-68, you'll be fine.

 

[jdoneski]

Safale US-05. It says optimum temp 59-75.

 

[unionrdr]

At least shut off the heat blanket now that it's going. It'll produce exothermic heat at this point from fermentation. That should even out the temps slowly.

 

[jnacey]

At least shut off the heat blanket now that it's going. It'll produce exothermic heat at this point from fermentation. That should even out the temps slowly.

I agree. Even though you were inside of the yeast's temperature range, you still want to limit extreme fluctuations.