I have a AG New Old Ale (Wyeast #1084) and a AG Oatmeal Stout (Wyeast #1084) in a primary at 63 deg. since last Saturday 3/24.
They were pretty inactive last night and I removed them from My cooler (a old dairy case set to maintain 63 degs.) and moved them to my bench. Temp is 70 deg.
This morning I was going to move them to the secondary and they have a new life.
New Old Ale Bubbling @ every 8 second. Stout @ every 45 second.
I'm not sure if this is from moving them from the cooled which means I have to lean the carboys a little to the side to lift them out or just the temp change.
I wanted to try to fermtate them at the lower end of the scale and try them ves. the last batch which I fermetated at the upper end.
62-70 deg is the recomended temp.
It looks like I can move the stout but shoud wait with the Old Ale.
Should I return the Old Ale to the cooler?