My kitchen fridge died today. So I am being forced to convert my Super Nerdy temperature controlled fermentation freezer into a make-shift backup-fridge. It was not an easy call, but in the end there's more money in the fridge than the fermenters.
So the Dundalk that I brewed 9-days ago; went into a keg as a secondary. Luckily that one was made with a VERY healthy starter and had almost no lag; Krausen dropped several days ago. Measured 1.017 which may be final; it's the first time I've used OYL-016.
The one that me a bit worried is the pseudo-patersbier; I just brewed it yesterday. It's a 3-gallon, 1.052 OG, pitched WLP-500. BUT my basement stays under 70 so I'm pretty sure that yeast will turn out fine at that temp.
BTW, Kitchen fridges are FREAKING EXPENSIVE.
SWMBO is liking one that's ON SALE for 1500.