Varying fermentation temperatures past 10 days

[MXDXD]

Here's my situation :

I've put my carboys in a bucket of water, in order to achieve acceptable fermentation temperatures and to keep temperature a little more stable over time. I mostly achieved to keep temperature where I wanted during the first 14 and 10 days, respectively. But then winter happened, and with hot air going to the top of my apartment (and cold air at the floor, where my carboys are), I end up losing quite a few degrees during the night.

So, my first beer (1.065 stout, with S-04) was mostly in the 62-64 range for the first 7 days, and then in the 66-68 range for the next 7 days (which, I think, would be appropriate for active and cleanup, respectively). My second, an Optic/Bramling Cross SmaSh (1.052, with US-5), was pretty much in the 66-68 range all along up till day 10.

But then, winter. Basically, the in-carboy temps go as low as 62 during the night (I raise them up to 66 when I wake up and make sure they remain at that temp until I go to bed).

Does variation could have an effect this late in the fermentation stage ?

 

[RmikeVT]

So the whole time, your beer has been between 62*-68*. PERFECT.

Keeping temps stable is really, only crucial during primary/active fermentation. After primary has completed, usually <= 5 days, I stop worrying so much about temps.

 

[seefish]

I think you will be fine with that. You may finish out a couple points higher than you would if the temperature was more constant...but it will be beer :cross:

Anytime the beer cools by more than a couple degrees during fermentation you will be at risk of the yeast going into hibernation and not attenuating to their fullest. Your beer is probably almost if not completely done after 7 days but if you find your beers not getting down to exactly where you expected, that could be the culprit.

 

[MXDXD]

Tks for answers !