I just racked my Oktoberfest to a carboy this weekend and put it back in the fridge to lager. I don't have a thermostat, but I do have a thermometer in there and can adjust the temp pretty accurately.
Anyway, its been in there for about 2 days now at around 34F. And... I just opened it up today to notice about 3/4 inch of what appears to be yeast on the bottom of the carboy! Is this the result of the lagering dropping the yeast out of suspension?
I swear to god the SG was constant for a week before I racked it, but in addition to this yeast accumulation, the airlock is bubbling away! As if it were 50 F in that fridge! What's going on?! Should I wait for bubbling to stop and rack to a... tertiary?