Fermentation stopped, then started again

[Brewer3401]

Fermented an ale at 67 F for 7 days.
By the end of the 6th day, airlock stone dead.
Raising temp to 72 F for 2 days, and after about 18 hours, the airlock is bubbling once every 10-15 seconds.

I moved the fermenter to get higher temp, so I am assuming I just roused some yeast and this will be temporary.

Reason for raising temperature is I do a diacetyl rest on ales as well as lagers.

Any thoughts ?

 

[Rockn_M]

It could be the yeast started fermenting again due to the warmer temps but most likely it was residual Co2 coming out of solution when the temperature increased.

 

[hannibalmdq]

Fermented an ale at 67 F for 7 days.
By the end of the 6th day, airlock stone dead.
Raising temp to 72 F for 2 days, and after about 18 hours, the airlock is bubbling once every 10-15 seconds.

I moved the fermenter to get higher temp, so I am assuming I just roused some yeast and this will be temporary.

Reason for raising temperature is I do a diacetyl rest on ales as well as lagers.

Any thoughts ?

Probably just off gassing CO2. I notice it when I raise temps too. Refractometer or hydrometer readings will tell you if anything is actually going on but my guess is no. Unless you're doing something high gravity or you're using a strain known to take its sweet time.

 

[Brewer3401]

Probably just off gassing CO2. I notice it when I raise temps too. Refractometer or hydrometer readings will tell you if anything is actually going on but my guess is no. Unless you're doing something high gravity or you're using a strain known to take its sweet time.

OG was 1.054 (max for Blonde Ale), and my refractometer shows a FG of 1.010
Don't think I am entering wine gravity.
Makes sense, the beer would have some CO2 trapped in it, and the agitation is knocking it out.

Thanks for both of the previous answers.