So, I brewed an English Bitter and used Nottingham. For whatever reason I've come to fermenting ales, especially with Notty (and b/c of my house), at around 60-62F. So this batch went for 6-7 days with a pretty aggressive fermentation at this temp and then slowed way down, as expected. In an effort to get it out of the way, I moved it and kind of forgot about it. I checked on it last night and the temp was at like 52-53.
It went for a week at say 62F, and then in theory it's been at 53F for 3/4 days.
I'm a little worried that I basically forced all the yeast to drop out and not finish it's thang. I moved it this morning to a warmer spot in hopes that perhaps it'll rouse the yeast.
Any suggestions? Just roll with it? Should I give the carboy a little rocking action?
Either way, I'm probably not going to get around to bottling for 2-3 weeks, which is what I'd wait anyway. Hopefully time heals all.