[ndcube]

I pitched the yeast for my Scottish 60 on Sunday at 55F which is where my basement has been.  I'm using swamp coolers to keep the temps steady (relative to the ambient temp anyway)

During the course of the week our temps dropped A LOT and the beer temp has dropped about 2deg per day since then.  Now it's sits at about 47F.

The fermentation is still active and it will probably be ready to warm up this weekend.

Am I in for some diacetyl?  I know, only one way to find out... but what are others experiences?

Edit: Using 1728.

[majorvices]

Possibly - I would warm it up as soon as possible.

[hamiltont]

Possibly - I would warm it up as soon as possible.

+1,  And rouse the yeast too.

[ndcube]

I've been rousing them.

I kind of wanted to see what they can do at these low temps.  I probably warm them up tonight when I get home.  They should be ready to finish up by then.

They are chewing fairly slowly.  OG was 1.031.  Fermentation started Monday night and when I checked last night it was only at 1.020.

[hamiltont]

Looks like the yeasties have been struggling a little.  1728 ferments pretty cool anyway so getting them up into the low 60's should make them happy again! 

[ndcube]

Looks like the yeasties have been struggling a little.  1728 ferments pretty cool anyway so getting them up into the low 60's should make them happy again! 

That's the plan for after work.

[ndcube]

Would there be any other negative effects from the temp drop that I should look for when tasting?

[Thirsty_Monk]

Would there be any other negative effects from the temp drop that I should look for when tasting?

I do not think that you will taste any negative effects of dropping ferment temp.

One thing that could happen is to prematurely stop the fermentation.
This would depend on how vigorous was the fermentation when that happened.

[ndcube]

I don't think the fermentation ever stopped but it was slow.  I got it raised up to 58F.  I'll prolly bump it to 62F tonight.

Hopefully it stops soon.  I don't want this one to be too dry.

[Kaiser]

Hopefully it stops soon.  I don't want this one to be too dry.

A slow fermentation will take longer but it will not go further than it would have otherwise.

Kai

[ndcube]

Hopefully it stops soon.  I don't want this one to be too dry.

A slow fermentation will take longer but it will not go further than it would have otherwise.

Kai

I realize that.  I just meant that I hope b/w my higher mash temps and the caramel boil I did that it finishes above 1.010.  Since the OG was so low I'm worried about it drying out too much.

I mashed in at 156 but I'm wishing I went with 158.  It was cold outside and by the end of the mash it was 153.