I brewed an Oktoberfest extract kit from AHS and have had it sitting in a temperature controlled first at 52 degrees for 10 days now. The airlock stopped bubbling around 7 days and by 10 the krausen had fallen.
Yesterday I took the fermenter out of the fridge and put it on my workbench and was planning on leaving it there for 2 days (AHS said to do this to improve flavor). This morning I looked at it and there was about 1/8" of krausen and the airlock was bubbling again. So it appears that at the warmer temperature (about 63 degrees in my basement) the yeast became active again.
I know that everyone says you get off-flavors if you ferment a lager at ale temperature, so will this give me off flavors? I was planning on transferring to secondary tonight and then cooling down to 40 degrees over 2 days.
Should I just RDWHAHB and stick with my plan?
Yesterday I took the fermenter out of the fridge and put it on my workbench and was planning on leaving it there for 2 days (AHS said to do this to improve flavor). This morning I looked at it and there was about 1/8" of krausen and the airlock was bubbling again. So it appears that at the warmer temperature (about 63 degrees in my basement) the yeast became active again.
I know that everyone says you get off-flavors if you ferment a lager at ale temperature, so will this give me off flavors? I was planning on transferring to secondary tonight and then cooling down to 40 degrees over 2 days.
Should I just RDWHAHB and stick with my plan?