Diacetyl

Still working on my first attempt at a lager. Four weeks at 50 degrees using Wyeast 2124 Bohemian Lager Yeast. I pulled it out yesterday and moved it to the secondary. Problem is that although it had no more activity at 50 degrees, when I moved it to 58 degrees for the 24 hour diacetyl it started fermenting again. So much so, that for a bit I thought I might need a blow off (secondary was filled pretty high.) Anyway, by tonight it had settled down and I moved it back to the frig at 40 degrees.

Question, is this activity common during diacetyl? Or did I just stir it up too much during racking?

It is more common to do the diacetyl rest while still on the primary yeast.

I would say you stirred it up racking, enough to bring out some CO2 still in suspension.

The directions weren't real clear on that. Will getting it wrong have any effect on the beer?

Chances are that a 4 week primary would have taken care of any perceived diacetyl. BTW not all lager yeasts produce a lot of diacetyl that you would need a rest for anyway.