So about 10 days after pitching my 3L starter of Wyeast 2206 Bavarian Lager to my Bavarian Dunkel (NB kit) I removed it from my temp controlled fridge and placed it in my basement closet where it raised in temp to 66F. It was initially pitched at 46F and after about 4 days when fermentation appeared to be slowing I slowly raised it up to about 53F. When I moved it out of the fridge I was seeing one bubble ever 5 to 8 second. It's been in the closet for about 5 days now I think and I'm still seeing a bubble every 5 to 8 seconds. I was planning on brewing a doppelbock today and harvesting some yeast from this for that, but I'm going to put that off a week since this is still apparently going.
My question is, am I going to have off flavors from leaving my beer on this yeast for about 10 days above it's recommended temp? I'm thinking I should be okay since it was within and even at the lower end of the range during the first 10 days when the bulk of the fermentation occurred, just curios if anyone else has experienced raising the temp too early and having a never ending (apparently) fermentation. Cheers!
My question is, am I going to have off flavors from leaving my beer on this yeast for about 10 days above it's recommended temp? I'm thinking I should be okay since it was within and even at the lower end of the range during the first 10 days when the bulk of the fermentation occurred, just curios if anyone else has experienced raising the temp too early and having a never ending (apparently) fermentation. Cheers!