Relative newcomer here. (five brews) I've got Cheesefoods CCA in primary. I read Wyeast's info on the 1007 German Ale yeast and decided that the primary temp should be a little lower than your normal ale. (Reccomended 55-68 F) I put the primary in a tub of water in the back of my garage. Maintained a relatively steady 60-62 F. After 12 days, I brought it in the house to bring the temp up for a diacetyl rest. Now it's up to 68-70 F. Well, the fermentation has taken off again. I'm getting major pharting out of the blowoff and obvious turbulence out of the yeast cake. Any guesses as to how long I'll have to leave it at this temp before I can rack to secondary? I have to leave for a trip in a few days and will be gone for a week. I kinda hate to leave the primary sitting on the trub/yeast for 3 weeks plus. I also want to harvest the yeast for an Alaska Amber clone.
Thoughts?
Thoughts?