Fermentation temperature dropped overnight... what to do

[noremorse1]

My IPA with an OG of 1058 is on its 4th day of fermentation. All has gone well so far with a lag time of about 10 hours. It has been bubbling up nicely since. I am using WLP001 and fermenting around 64 degrees. Well, overnight it got too cool where it is sitting and I woke up to see it at 58 degrees. It is still bubbling, but I can see stuff falling out now. I moved it to a warmer spot in hopes I can return it back to 64.

Should I be worried? If it gets stuck would I be safe pitching a vile of WLP001?

[BadRock]

Relax, Don't Worry, Have A Homebrew!

If you are on day four then you are through the bulk of the fermentation. It'll be fine, it might slow it down a little but it will continue to do it's thing. You might need to leave it in the primary an extra day or two. But honestly it sounds like you got the temp back up before it got slowed down to much.

[Crut]

what BRB said, nothing to worry about. Ive had a couple batches get too cool, but slowly warmed them back to temp and they came out fine.
RDWHAHB-itll ocme out great. After all, you had Brichards as a AG mentor, you'll be golden
-Crut

[noremorse1]

Thanks guys. Its up to about 60 right now and still bubbling up. I'm actually going to relax and have a micro brew... and then have several home brews. On my way to the local brewpub, and then coming home to drink a few of the porters I made. I have the next 4 1/2 days off.

[dresselbrew]

You'll be fine. Check your final gravity at the end to be sure though.

[Brichards700]

You're fucked, I'd dump it!

[BrewerB]

Whatever you do, don't listen to Brichards. Just look at the guy's avatar - he's totally wasted and can't give sound advice.

I think you'll be fine. Listen to BRB he knows what's up.

[BDawg]

Just send it up here to me, I'll dump it for you.

I was pretty lit on Sunday night. I left my chiller in and didn't bother to check the temp. I wound up pitching my US-05 into some really cold wort. My guess is it was down around 45-47, because I checked the next morning and the carboy stick-on thermometer was only at 52, and that was INSIDE the house. It's going like gang busters now at 62 with the window still open. This is a cream ale, so I wanted a cool ferm for a clean beer. At least at these temps, I don't think I'll need to worry about any fruity esters.