If a recipe calls for fermentation at 65 degrees, does that mean fermentation needs to be at 65 degrees or ferment in a room that is 65 degrees. I ask because I brewing a kolsch which suggest a low fermentation temperature in the low 60s. It's in a room that is 59-61 degrees, but as fermentation is happening, the temperature (based on not super accurate stick-on thermometer) is in the mid-to-high 60s. Thanks.
WIth what you mentioned for an ambient temp, and what you are reading for a fermentation temp sounds alright by me, and shouldn't be an issue at all. Peak fermentation is going to drive the temperature up by at least 5 degrees, and the ambient temp should work quite well for what you are brewing, and they will settle down to the ambient temp you mentioned in another day or two.
