Hey BN Army,
Brewing a kolsch and an alt. Pitched yeast starter last night around 9pm at 58°F .. and left the controller at 68°F like a rookie. Now it's 4:30 am and the temp is 62°F. I dialed the controller back down to 60. Do you think the 2° swing from 62 to 60 is enough of a temperature drop to cause an arrest in the fermentation? I'm quite frightened.
