Fermenting on the colder end with Nottingham

[philm00x]

So a thought crossed my mind with this Kentucky Common recipe that I have fermenting in the brew fridge at 62*F. Of course, fermenting on the lower end of the range will cause the fermentation to take more time. Will this colder fermentation also require me to bring the temperature up for a bit like one would for a diacetyl rest with a lager?

[Gymrat]

I have a feeling it will bring it's own temperature up. Keep an eye on it. When I used it a few weeks ago it brought the temperature of the wort up to 75 degrees in spite of being in a 67F ambient temperature room.

[philm00x]

Wow, ok. Well then it's possible that it may have gotten to the high 60s on its own. I would have to remove the lid of the fermenter to take a temperature reading. I have to do a dry hop addition anyhow, so I might as well do it then. Maybe I'll take a gravity sample today and see how it has progressed.

[mashani]

I've fermented with Nottingham with below 60 and never needed to do a diacetyl rest. I did pretty much ignore the beer for 18+ days before pulling samples though. If your trying to "get 'r done" faster then maybe you need to do some temperature management, I dunno.

[philm00x]

Well, not really trying to get r done quick, but the style is meant to be served as fresh as possible. I have a temp controller on the brew fridge so I can raise it if I need/want. Typically I just let them ferment for 2-3 weeks and then pull a sample, confirm that it is around expected FG, and then bottle. But with this one, I figured I'd check gravity and bottle it as soon as it is at or near terminal.