Ale fermentation at low temps

[KMalt]

This is similar to a recent thread, but I wanted personalized attention. :D

I brewed a Scotch ale 3 days ago. I forgot to get the O.G. I used WLP028 yeast with a 2 pint starter. Anyway, my basement seems to be about 8 degrees cooler than usual as my fermenter temp. is at 60 degrees. There's action in the airlock. I get a run of about 5 bubbles in a row followed by one or two minutes of silence. Still, I'm concerned that the temperature is too low.

Should I let it continue to ferment at around 60 degrees or should I bring it upstairs into 70-72 degree temps?

[YamahaXS]

From White labs website:

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Attenuation: 70-75 †; Flocculation: Medium; Optimum Ferm. Temp: 65-70


I suggest you warm it up somehow. Just curious, how much extract did you use?

[KMalt]

I used 3.3lbs of LME and 5lbs of DME.

I thought I should try and bring upstairs to warm it up too, but since I was seeing activity in the airlock I thought I'd ask the board for opinions.

[YamahaXS]

You want to encourage a vigorous ferment with that amount of extract. Bring it upstairs, or take a blanky down stairs and start sleeping with it. :)

Caution tho, you will probably get some junk up and out through hte airlock once it gets going in earnest (unless you got a lot of headspace in your primary.)

[paul84043]

I would definitely warm it up, and get ready, or just be proactive, and put on a blowoff tube.

[evilredlight]

From what i understand lower temp during ferment will create diacytel(Sp?) which may yeild an unwanted butterscotch flavour.
warming it up for 24 hours befor bottling will cause the yeast to reabsorbe the diacytel and take the taste out of the beer.

good luck