I have a fermenting dunkelweizen.
It showed visible signs of fermentation after about 48 hours and continued to do so for about three days. It then stopped which I thought was completely normal and didn't think anything of it.
This was when a cold front came through and the house got significantly colder for a few days. It just started fermenting again about a week and a half after when the temperature warmed back up.
The temperature probably got down to the 50s at some points during the day when no one was home - my bad for not getting a heater to keep the wort warmer!
My question is - will this "double start" fermentation have any affect on the final flavor?