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.