I have just put on my first all grain homebrew (a porter) here in Melbourne, Australia. After a day or so it was bubbling away quite nicely.
A couple of days ago the weather decided to change dramatically and the temperature has dropped from around 18-20 ºC to around 14 ºC. The yeast in use is an ale yeast (Wyeast 1338 - European Ale if I remember rightly).
When I got home from work yesterday the fermenter was no longer really bubbling. So my question is whether this will simply take longer to complete or whether the yeast is in big trouble?
I suspect it will just take longer (and the taste will be effected) but just wanted confirmation or suggestions?