Originally Posted by dkeller12
Well it certainly isn't finished based on the kraeusan I am seeing. I went to take a gravity reading and this is what I found. So it is not pressure from the temperature change and definitely not finished.
I am new to brewing but am I right when I assume that because it fermented at such a high temp in the beginning the the yeast fell out and after it rested it is trying to finish the job? Can that be the case? Also, it is still out of the cooler and I feel it should go back in, show I cool it down now?
I would not put it back in the cooler, most of the fermentation is already done, meaning most of the yeast by-product flavors are already there, the little bit of fermentation you have left should not have a significant impact on flavor just for being on the warm side. Your initial warm fermentation might have created some off flavors, too late to worry about that though!