I had a brew day this past Sunday and brewed 'The Inn Keeper' using WPL005 British Yeast. The recommended fermentation temperature is 64 to 70n degrees. I pitched the yeast at 65 degrees and promptly placed the fermenter into a 59 degree fermenting Freezer. I have never had the problem of being too cold so I never installed something to warm the refrigerator. Fermentation started within 24 hours and continues today, solid krausen but not a vigorous fermentation. I feel everything should be OK, maybe the fermentation will take a little longer? I will use the FG reading to make sure fermentation is complete. My questions is this: What are the possible side effects of fermenting 5 degrees too low? Off flavors?