Too cold primary fermentation?

[Lunchtime]

After 5 days it might have been done for the most part. You should be taking a gravity reading to see where it's at..

Ya, I'll take a gravity reading and see if I'm close to my estimated FG...I will panic from there lol

 

[Stauffbier]

Ya, I'll take a gravity reading and see if I'm close to my estimated FG...I will panic from there lol

If it still has a long way to go just get the temp up to the high end of your yeasts temp recommendations and after it's at that temp you can rouse the yeast.. I'm betting you won't have to rouse, though.

 

[Hang Glider]

Heat kills the little buggars, and freezing isn't good either.

so, they're not dead, no re-pitching necessary. Just warm 'em up and leave them be.
They'll be just fine. 5 days? good. Now leave it be for 15 more before you think of doing anything else.

 

[Lunchtime]

I took a gravity reading...I'll take another in a couple days to see where it's at. Everything looks good though.

All of this is just motivation for me to get my temp. controller that much faster.

 

[Lunchtime]

Hit my FG perfectly....I guess it all worked out.

 

[MTimonin]

Ok - This thread is a little old, but it seems like a good place to ask my question. I started a red ale yesterday, it's a Brewer's Best kit. I've got the bucket in the basement. I've made 3 batches successfully in the basement previously, but it's quite cold down there right now - the little thermometer strip on the bucket says it's 45F (7C). The yeast is a Nottingham ale yeast from Lallemond. Are those little buggers asleep down there (should I move the bucket somewhere a little warmer?) or just poking along (can I leave it and be patient?)

 

[Malticulous]

45 is going to be too cold. Move it someplace warmer. Nottingham can work in the high fifties, low sixties is best.

 

[JLem]

You'll want it 15-20 degrees (F) warmer.

 

[Hang Glider]

The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
​

from: Danstar yeast site

Still, 45° is a bit cool.

keep in mind, once fermentation starts, the first few days of activity will cause the internal temperature of your wort to be 5-10°F higher than the ambient temps.

 

[MTimonin]

Thanks all! I've moved it upstairs where it's closer to 60 degrees, and I get bubbles in the airlock when I agitate the wort, so I guess I'll relax and have a homebrew. (Well, not right now, it's not even 9:30 in the morning...)