Zombie Yeast?!

[Iowa Brewer]

Weirdest thing!

The lager recipe I'm working on had me bring the wort up slowly to 65F and leave it there for two weeks.

This morning was the two week mark--and haven't had a bubble for six days--so this morning I brought it down to 60F to start cold crashing. Now I'm getting a few bubbles!

1. Did my yeast come back from the dead?
2. Did the yeast need a 50-60F range to do it's thing?
3. Should I stop crashing the lager and let it ferment more?

Any insights/advice is greatly appreciated.

Oh, and if it's number 1, does anyone know where a yeast's brain is located?

 

[carluchi]

Sounds like its just some CO2 coming out of solution which is normal.

Take a reading and if its stable (hasn't moved in a few days), I would carry on and not worry about it.

 

[Iowa Brewer]

Thanks, Carluchi!
Checked FG and looks like it’s done. Went from 1.05 to 1.0, just as I’d hoped.
Crash in process!
Cheers!