The freezer temp is hovering between 63F and 66F Which seems correct with the thermostat controller that I have.
Fermentation seems to have slowed down a bit. I did get some some foam through the blow off tube, but it seems less than usual (Lower Temp maybe?) I definately smell sulfur which I noticed on previous batches of bitter. This yeast (Wyeast 1028) did not produce this odor on Bitter 3, but did produce this scent on Bitter 2. I think it is a result of using Maris Otter malt. I am not worried though. The sulfur odor should fade in 2 weeks and will be gone once I bottle. Fermentation was rolling all day yesterday, but has slowed down enough now that I think I can put the airlock on the carboy tomorrow.