What concerns (and actions) should I have (take) if the primary ferm. temp. dropped to below normal fermentation temps??
Here's the dealo.......we just got out of a cold snap here in AK. Temps surrounding my fermenter went from about 60-65 to 35 degrees (
)after the power went. After power came back on, the temp has slowly risen to 60-65. There is also a HUGE temp gradient top to bottom in my place (the floor is about 40, head level is about 70). I've got the fermenter in the most consistent place in the cabin.
So, back to my original Q....what concerns should I have? Should I just leave it alone for another week before starting to check for a consistent FG?
The beer is not clearing at all and is still bubbling at at about 2/3x per min at it's 65F temp. There is still a little krausen on top, but it's mostly gone, and what's there looks nasty as hell.