I'm brewing an extract kit of Hanks Hef from Midwest with White Labs WLP300 Bav hef yeast.
It was sitting in primary for about a week at around 62-64F. I was doing some reading on these boards and thought that would be an ideal ferm temp range. The yeast took off and my airlock was bubbling away like crazy for the first 2 days, slowed on day 3-4, and then completely stopped.
After the 1st week in primary, I just racked it to secondary , put it in my closet (about 68-70F) and almost immediately the airlock started bubbling crazy again!
My question is this:
Will this transition in temperature cause a shock and/or some negative affects to my batch?
As I racked to secondary, I took a grav reading of 1.016. It had a very banana-like sweetness, which I'm guessing is because it wasn't fermented enough.