Problem with switch on one of my glycol lines. WY1056 active fermentation @ 42 degrees. No kdding.
Whoa. I knew it went low (upper 50s) - not that low.
I’m not real surprised…only a little! I’ve gotten blowoff with 1728 at 45F.
I thought about trying to warm it up with a hot water loop through the jacket but I’ll probably just wait and see how far it goes on its own. Having to tare out glycol lines is a PITA.
I would suggest warming it up. Even though it is going now, it will slow way down and probably underattenuate.
If you do open up the glycol lines, be sure to put a “t” on it and plug it off, or put a valve on it. Then it is easy to get back in there next time.
I’ll be surprised if it isn’t in the mid 50s by tomorrow.
I guess it depends on your ambient temperature.
I found some stress related off flavors once fermenting with US-05 below 50F. Just some estery, clovey flavor, but it could have been overpitching related.
I wish you well! If it turns out good, let us know. You might have found a new style of beer - lagerale. 
Well, after all day and not raising a degree I decided I better raise this damn temp.
This is a contract brew so I don’t really have the luxury of experimenting. That said, I’ve had this happen before and never experienced those flavors. Not quite this cold, but below 50.
did you get the magical apple/pear ester that it supposedly produces at low temps?
acetaldehyde?
I thought the mystery flavor was the peach/bubblegum? :-*
Major, what exactly is a “contract brew”? Brewing for another brewery?
Guess not. Got it warmed up to low 60s. Actually, actually turned out great.
We contract brew for a “brew pup” in town.
no perhaps I am thinking about the peach. there is supposedly an ester that us-05 will produce if fermented cool enough. now that I am thinking back perhaps it IS peach.
Is not fermenting this cold a bit of an experiment?
Well, yeah. I guess it is! But not intentional. I had a few “choice words” when I walked in and saw that this morning.
Got it up to 50. Hope to get it up to 56-58.
Major - I saw you said it turned great. So do you think you got full attenuation @ 42F, or do you think warming up finished it off ? Just curious - still blown away that it went strong that low.
The beer that turned out great was an “IMperial Amber” (kind of a malty, reddish IIPA). IIRC it dropped down below 50 degrees and was chugging along like there was not a care in the world. I raised the temp to the mid 60s on that one and had no off flavors/attenuation problems.
I got this one up to 55 before I left last night. Be interesting to see if thermic activity brought it up any over night. Otherwise I’ll be raising it again today.