Low Fermenting Temperature

[Holden4th]

I've put down a Chris' British Ale in my fermzilla allrounder. I'm doing this in a chest freezer with a temp controller set to 17 degrees. The temp probe is sitting in a container (with water) where I've set my blow off tube. According to the temp controller my fermenting temp has fluctuated between 14 and 16 degrees. As I'm using a Nottingham yeast this is not a worry and the initial start up showed a good level of krausen. This has now subsided and I am wondering how long to let this fully ferment. The last time I brewed this beer two weeks was enough but I wonder if I need to ferment this for a longer time. Can I leave this for a month?

 

[MHB]

Everything else is guess work.
Mark

 

[Brewman_]

What does the instructions on the fermzilla say?

 

[wide eyed and legless]

The temperature you are quoting isn't the fermenting temperature, that's the temperature in the blow off tube. My fermenting room temperature is set at 17 C, the outside of the fermenter displays a temperature of 18 C and I would add another degree for the core of the fermenting wort.

 

[Holden4th]

The temperature you are quoting isn't the fermenting temperature, that's the temperature in the blow off tube. My fermenting room temperature is set at 17 C, the outside of the fermenter displays a temperature of 18 C and I would add another degree for the core of the fermenting wort.

That sounds more reassuring. I'll do a hydrometer test after two weeks.