Rouse yeast or wait?

[FreddyMar3]

I made my first lager 2 days ago, a Vienna Lager Braggot. Everything went fine on brew day and I had my ghetto rigged, temp controlled conical set at 52F. The conical is in an uninsulated garage and yesterday I unplugged the pump that circulates the warm water that maintains temp in order to tighten a fitting. I forgot to plug the pump back in and the temp dropped down to 42F. I plugged it back in this morning and got the temp back up to 52F. Will one day in the 40’s be enough to cause any problems? Should I consider pulling the yeast off the bottom and pouring it back in the top or just let it go?

I should also mention that my conical lid seems to have issues with getting the seal air tight so my blow off isn't always bubbling even if there is fermentation and I therefore can't count on that as an indicator of fermentation. It's on my "to fix" list.

Thanks in advance.

 

[flars]

Wait. It may take over 24 hours for the wort to warm back to fermentation temperature and restart the yeast.

 

[kh54s10]

Wait.. Lagers take much longer than ales in almost all respects.