Background - I've been lurking on here awhile and just did my first all grain last Friday, a Belgian Witt.
On to my story. My Belgian Witt went into the fermenter last Friday with a one quart starter made with WLP400. I had a wet towel wrapped around the fermenter to keep the temps down, I'm in Florida, at around 68 degrees. I have had, what I thought was good fermentation, a bubble every second or two, going since Friday night. Fermentation was starting to slow to about a bubble every 20 sec by Wednesday and I figured I'd be racking to the secondary today. Well here is where I am seeking some opinion. Yesterday morning I took the wet towel off, starting to smell funny, and forgot to replace it. When I got home last night the temperature on the fermenter had risen to around 72 and my airlock/bubbler was full of yeast. Fermentation was back to a bubble a second and is still going strong this morning.
So, what are your opinions on the affects of the, what I assume has been, a slow fermentation up until yesterday evening? I know I can just wait it out and see, but I am a paranoid sort and am looking for thoughts or maybe someone who has experienced the same thing.