Fermentation Fiasco

[TimmyR]

Went to bed last night with my freezer set up to ferment at 67F (freezer set to hold 51, warmers on carboys set to 67 from thermowell).

Somehow the carboys got down to 60F. I pitched Sat night. Had super healthy blow-off at 14 hours and now am warming back to 67F. I know yeast do not like temp swings. I am planning to order a vial of replacement for each batch and pitch a small healthy starter into each as soon as I get it (depending on how fermentation is progressing)

Batch is a 1.065 OG Porter fermenting with WLP001 and WLP028.

Any other suggestions?

[captain carrot]

60f is still at the lower end of ale ferment temps. I'd say if you had "super healthy blow-off" your probably fine. Fermentation will most likely be done by the time you get the new yeast and run it though the starter motions. Check your gravity when you get the yeast and go from there.
RDWHAHB

[spiderwrangler]

Temp raising back up isn't a worry, the yeast will be fine with that, and if they seem to have ridden the temp dropping ok, I'd say you're fine and probably don't need to do anything more but look forward to drinking it when it's done.

[TimmyR]

I figured it was likely to progress fairly normally. I wondered if the drop might likely cause the 028 to stall out or not recover well.

Cheers

[Ozwald]

You'll be fine. I can't count how many times I've walked away from the chiller to do some cleaning & sat down 'for a second' to have a beer.

[TimmyR]

Day 4 update: WLP028 1.015, WLP001 1.015 and still chugging along (OG 1.065), with a mash temp that ran was 152 for most of its sacc rest. All is well as usual. Nothing to see here. Cheers.