big worm wrote:
get a heat pad or submersable heater. sucks to be you man. cold will just slow it up and turn a one week ferment into a 1month.....or more
a light bulb may help in the cabinet but most lkly not. heat and insulation is your best bet. i would think it could just stop and restart when warm. early stages of the ferment could risk infection tho.
I'm not too worried, it's not super-cold. Colder than luke-warm but I'd be surprised if it was below 55; it very well might be above 60 actually. My mother estimated it at 65-70 (based on how cold a pool feels at those temps, I don't know if that's a good way to estimate though), in which case nothing to worry about.
I shouldn't have to worry too much about contamination, the yeast got off to a very vigorous start and the mash is already alcoholic enough that I'm tempted to drink it
I guess it might hurt my yields if I don't get it fixed but there's already enough there to make a decent amount of 'shine, probably, at least a decent amount for 2.5 gals of mash.