Windsor yeast - 62 or 68?

[RickBeer]

I've got a batch of White House Honey Ale fermenting, it's 1/2 way into 3 weeks. Started in the basement when it was 64 degrees, got active, mild overflow (2.5 gallons in the LBK), then quieted back down as it was supposed to.

Basement is now around 63 and likely may fall a bit lower as temps are quite cold now. Do I:

a) Leave it be for the rest of the three weeks.

b) Move it upstairs where the house temp is 70 during the day and 65 at night. Floor temp is 68 right now with the heat running, and probably drops at night, so I'd likely be in the high 60s at most.

Thoughts from those that play enough with yeast and temps to know?

[swenocha]

Recommended range for Windsor is 64-70, so upstairs might be the best bet. I'll bet it would work fine (albeit slower) in the other location though...

[Beer-lord]

I've only used this yeast twice and once was about 70-72 and the other time was 66-68 and the lower temps gave me a cleaner beer. If it's 63 now and likely to go lower, I'd bring it upstairs. It will likely take 12 or more hours to adjust to the new temperature anyway but you want to make sure the yeast don't go to sleep and that they finish their work so it's prolly best to get the temps up a bit for a few more days.

[RickBeer]

That was my thought, and I did that.

[RickBeer]

Now reading 66 so we're good.