I have a Ginger Beer kit on the go. It's sitting in the kitchen and ambient temps are ranging from 15 to 20ºC (59-68ºF). The beer was started 3.5 days ago and I was away for the weekend, I can see that Krausen did form up to about 5cm, but it's died back now. The beer has plenty of little bubbles rising, and my blowoff tube is bubbling about once a second during the day, and once every 5 or so seconds at night.
So.. it looks like I have a slow fermentation going on. I'm in no rush, but my question really is: are there any negative side-effects to brewing slowly at low temps like this? In the past I've brewed (accidentally) at 30ºC and the beer was horridly bitter!
Other info: The kit was used with 1kg Munton's Beer kit Enhancer. 100g of Fresh Ginger was boiled and added to the fermenter at the start. The included yeast was used, I have no idea what type/spec it is. First SG reading: 1.041