I'm in the process of my first Schwarzbier and I have a question regarding the diacetyl rest. I pitched my yeast close to a month ago, then fermented at 50 (in my awesome new fermentation chamber!). A week and a half ago I pulled my carboys out and let them sit for 48 hours at 65 for the diacetyl rest. Before I transferred to the secondary I noticed they were still putting off quite a bit of CO2. So.. I got on the forums, found that I was still fermenting, and I put them back in at 50.
My question is, when I finally do go to my secondary, should I perform another rest?