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I have currently two brews running at the moment(my second and third brew ever), they are Coopers Pale ale with brew enhancer2 and Coopers brew master yeast and a Thomas Cooper Australian bitter with Coopers light malt, 10g of Challenger pellets and Coopers Heritage yeast. Currently the temperatures are sitting around the 15~16 degree mark and there is not much Krausen in the fermenter (approx 1cm in each). The PA has been bubbling since Sunday and the AB only started bubbling today (Yeast pitched yesterday). What effects will these low temperatures have on my brews?Going by the thermometers on the side, ales are good down to 15 degrees, but with the packets stating 21 and up, I am a tad worried about these yeasts. What do you brew masters think? Should I stir them? I have a blanket around 1 and a jacket around the other so they don't get too cold at night.