So almost three weeks ago I pitched pacman into some amber ale I was making. I kept the fermentation temp exactly at 60. The fermentation took off and foamed along nicely for a week before it started to slow down. The krausen fell to about an inch and I assumed that it had about a week left plus one or two weeks of clearing and then I would take an FG sample. Next thing I know that inch of krausen hangs around for about a week and didn't seem to be doing anything. I went ahead and dry hopped and out of curiosity raised the temp to 68, next thing I know it took off again! The krausen raised another two inches and the airlock even started bubbling again. Now it has been fermenting like this for another 4 days and doesn't even seem to be slowing down yet! In my experiance I have taken pacman down to 56 degrees before and it still fermented perfectly. Why would it go dorment at 60? I mean, that is even the temperature rogue uses to ferment all of their beers with it! Has anyone else ever had this issue?