Hey everyone! I’m really new to home brewing: I’ve brewed twice with others and I just set my first solo batch in the basement to ferment 3 days ago. Two more days til I add the dry hops! I want to start by acknowledging the mistakes I made when I was left responsible for the other batches and wasn’t as mindful of temperature maintenance in the basement (in colorado) as I should’ve been. That being said, for this batch, I’m bordering on paranoid about the those temps. I brewed a pale ale with an additional oz of flavoring/aroma hops (OG: 1.060) & pitched Safale US-05 dry yeast at 75 F. For the past three days the beer temp has remained virtually fixed between 59-64 degrees - 61-62 is what’s lit up the brightest (I’m using two fermometers to get an averaged reading since they don’t seem very reliable). On the package it says the yeast ferments at a range of 53.6 - 77 F and at an ideal range of 59-71.6 F. So no problem right? That being said, I’ve read a lot of threads on here and some scattered info online that says the US-05 prefers a range of 64-72 - I guess that’s a happy median. Ultimately, I got concerned, so I wrapped my fermenter in blankets to bring it up to that range, but I’m curious: shouldn’t I be fine just leaving it at the range it was at (59-62)? I’m wondering how concerned I should be about this given the indicated temp range on the packet itself. John Palmer says the range provides leeway and peace of mind and the only consideration is preference (sort of - esters, too, at the higher end of the range and longer fermenting times at the lower end... in hoppier beers anyway), but i have no such peace of mind. Thoughts? Tips? Advice? Commiseration?