Cold Fermentation Temps
I have had a plambic going since last October using Al's bug chips and a couple other slurry's.
It's been in my basement crawl-space starting at 55 F and had a nice healthy initial ferment.
Now, the temp's up to 60 F and there's still signs of fermentation going on (clusters of, I think, sach yeast floating on top with bubbles streaming up from the trub below). Nice smell of cherry pie if I open the airlock.
I'm wondering if the temps are too low for Al's bugs to take full effect. Is this too low for any lactic acid cultures to kick in?
What happens if I just leave it at this temp till next October? Low acidity beer with mild funk?