My ferment temps have been between (64 aver.) for an irish red and a hefe(both diff. yeast) I saw one busy day of activity for the hefe and 3 for the irish(Just slow and consistant) my question is should there be more activity and why at these temps isnt there? did my yeast kick?
Relax, 64*F is prettty much a perfect temp for most ale yeasts. Next time provide more detail on everything up to/prior to pitching and you will get more useable feedback.
Assuming that is the temperature of the vessel and not the room, yeah you are good. Take a sample when you see the activity drop off. If it doesn't seem dry enough, try raising the temp. a few degrees. I've found that a gentle sloshing while moving the vessel works well with the raise in temperature. Don't go for a jog with the thing I find the Hefe yeasts like a bit more warmth and make their funky presence known a few degrees higher than 64. I've found Irish yeasts to make the best flavors below 65F but you need to keep those lazy yeasts in motion w/o adding too much oxygen.
I did an Irish Red a couple of batches ago at a consistent 68 degrees (I have a baby in the house and she gets to stay warm). I saw about the same as yours = 3 days of bubbling. I didn't move it off the yeast right away, it still sat for about 10 days total in the bucket. It finished very nicely.
