So I am quite new to brewing. I am attempting to brew a pilsner, 5 gallon batch, approximately ½ extract and ½ grain. The recipe indicated to follow the pitching directions on the yeast packet and then ferment for two weeks at 50F. The yeast packet (Wyeast pilsner if memory serves) indicated to pitch the yeast wait until the air lock starts bubbling, then follow the recipe directions. So once it started bubbling and healthy fermentation started to take place, I moved it to the garage where it is about 50F. The fermentation immediately stopped, but I let it hang out for the two weeks. So I brought it inside last night with plans to rack to a secondary tonight. This morning it was bubbling away like it was in its first 12 hours. What gives? I thought that type of yeast was supposed to be in a cooler environment. Should I have let it finish bubbling then move to 50F for two weeks?