I know, I know, there is a ton of info on fermentation and I think I have read it all, but I haven't seen this. I am on my 7th batch of homebrew. All have turned out well. This one is a Sierra Nevada Pale Ale knock off. sp gr 1.045 to start. I had it in the primary for a week sp.gr. 1.015, then moved to secondary. I also dry hopped it. Someplace in the middle of the secondary it got cold down here one night, down to about 45 degrees. I moved it back indoors 70 degrees (it was on the back deck). No activity seen for next three days. sp. gr. 1.014 I was about to bottle. Then it started again and has been going for the last 10 days! It bubbled this morning! sp.gr. came down to 1.010, then 1.005, then 1.001 over this time period. Clearly it is still fermenting, but it fermented well for about 3 days in the primary and then some in the secondary initially. comments?