I brewed and racked to primary a Barley Wine 3 weeks ago. Active fermentation bubbles in the airlock lasted from hours 12 to three days. No activity from that point on till two days ago when the temp in the room spiked to 75*F (think this reactivated the yeast). It is now constantly bubbling with 1-2 bubbles every 15 seconds.
My plan was to rack to the secondary in two days, but now that it is fermenting at a high rate I dont know.
I used a high alc. English Ale (up to 11% alc.)
I was also considering pitching champayne yeast with the secondary racking
The primary is plastic, and as I mentioned in for three weeks (worried about off flavors from trub).