I have my first batch, a dark ale, in the fermenter, so you know how new I am to this brewing. At the end of the third day, I no longer saw any activity in the air lock for at least half a day ( I know a reading would be a good idea but I don't want to contaminate so I'm trying to avoid it on this first attempt). I moved the fermenter, which was sitting for the past two days at 66 degrees after I found the right spot in the house, to the floor near a heater vent. This brought the temp up to 72 this morning, and now, it is slowing showing bubbles again. Is this normal? Reading about a D-rest in Palmer, I thought it should be 'resting' (= no bubbling), or is this a good thing in that the yeast are still working and the temp rising caused them to clean up more?? I have much to learn!