I have a pale ale that i brewed 10 gallons of. Danstar Windor yeast is what i used. In the past, when using this yeast, i have had very quick and active fermentation. This was true with this batch. After about 3 or 4 days primary fermentation ended and about a week later i racked to secondary into 2 gallon glass fermentors and dry hopped using pellets. One of the secondaries is clearing up nicely. So was the other until tonight i checked and the other was forming a small krausen and it looks like its actively fermenting again. I am a sanitation freak and have never had an infected batch (50 plus batches). I did not do a gravity reading from primary to secondary so that wont give you anything to work with. It is bubbling away and the smell is nothing but hops so far. I dont want to open up the fermentor and use a thief just to taste due to increased risk of infection in the basement, but in others experience, am i dealing with a half infected batch? Please advise. Both beers fermented at 70dF and are both sitting at 70dF inthe secondary. No real drop in temp.