Fermenting temps..... and a couple of other Q's

[Bradfordlad]

Hello again

I have my 1st Extract with Grain brew in the FV.
I pitched at 25C on Sunday using Danstar Nottingham Yeast. For the first 24 hours the temp on the outside of the FV was reading 28C and i got a nice frothy krausen hitting the tea-towel (touching cloth?)

Since then the temp has dropped to 17C. Is this temp too low? Could I be looking at a possible stopped fermentation unless I can get it back up to 20C or above?

It's a Sierra Nevada Torpedo Extra IPA clone btw. And the brew day went easier than I ever expected

Saying that......... the SG was way lower than i expected but I think that is maybe down to taking a sample that wasn't properly mixed after I topped up? Or maybe sparging with 1gal instead of 2gal has an effect?

Not too fussed this time around as taste is more important than strength at the moment.

Cheers
Dave

[seymour]

You'll be fine. The ideal temperature range for Nottingham goes down to 14°C or so. If the temps swing too wildly up and down, the yeast may throw-off some weird esters and phenols, but in general, 17°C will lead to a nice, slow but steady, neutral fermentation. Cheers!

[Bradfordlad]

Cheers Seymour.......that puts my mind at rest. Slow is fine.......was planning on leaving it 10 days in primary and 10 days in secondary with hop additions anyhow

[seymour]

Cheers Seymour.......that puts my mind at rest. Slow is fine.......was planning on leaving it 10 days in primary and 10 days in secondary with hop additions anyhow

Perfect.