Anyone had fermentation pop back up in the secondary (no fruit or additional additives added, just racked from primary to clear) that went on slow but steady for several days? I had an Irish Red that I did last year, so no real changes this time around, however that day I had planned to bottle it (it was about 3 weeks old) it all of a sudden started to get bubbles to the surface and then start to exit out the airlock once every few seconds and has been for a week now. Now the gravity before I noticed it was 1.016 which was in the recipe TG variance (1.010 - 1.016). I left it alone for another week and it is still bubbling slightly but now has a gravity of 1.010. If it is the same tomorrow it should be safe for bottle - curious if anyone else has had that happen. First time for me but I think it might have had something to do with some of the crazy temp changes and weather we had around that time before the temp got right around back to normal. Thoughts?