Given the cooler temps here in Florida and the fact that I can control the fermentation temp very closely, what is recommended for the ale I am fermenting? The yeast is Wyeast 1335 and it’s currently at 68 degrees.
*I noticed on Wyeast’s website, the temp. range is listed at 63-75.
Is 68 your wort temp or the temperature of the space it’s in. I ask because fermentation creates heat and may be 5 or more degrees warmer than the room/chamber. If that’s room temp, your fermentation temp may actually be 72-75, which is the high end of 1335’s range.
I haven’t used 1335 specifically, but I would guess that 65-68 is an ideal fermentation temp.
68 is the temp of the water that is surrounding the glass carboy. I have the carboy sitting in a Coleman cube cooler filled with water (and ice as necessary). I/R gun checks on the side of the glass show the same temp, but I imagine the beer may be a degree or two higher.
I wish the “cooler” temps here were 68!
Water is a better thermal conductor than air so I agree if water is covering most of the surface area of the fermenter it will pull heat off quickly and therefore stay close to the beer temp (0-2 degrees).
I have no proof of this though.
Downright chilly!
I’ve got in laws that live in Orlando - they complain about being cold when it’s 65F. You guys would NOT have cared for living in most of the country this week! I think the wind chill was -41F here on Tuesday am. 
One of my facebook friends posted a picture of people wearing winter coats, hats and gloves in 65 degree weather during the cold spell a few months ago. I was laughing like crazy, of course its been -15 here and im still wearing shorts… to each his own i guess.
I agree too.
You could cool it down a little, though at this point I wouldn’t bother. Yeast like stable temperatures. And temperature during the growth phase is most important. That is probably over now. At 68 it should be good.
Perfect temp for most ale yeasts!
Don’t get too caught up with the inside/outside the fermenter temp differential as that ROT is not really accurate. Particularly with the immersion approach as you’re practicing- there should be little to no difference in the surrounding water and the interior of the fermenter. I have zero variance in my chest freezer setups as well.