And I was worried about the heat..?

Woke up this morning and it was 65 degrees, very cool for this time of year in San Diego. All the fermentation is looking fine but now instead of worrying that the ambient temperature will be too hot for an optimal ferment I'm now worried about lack of heat. Of course, it's a winemaker's primary responsibility to obsess about everything including things that are out of his control. The caps look more vigorous this morning, I'll wait until later in the day to do another punch down.