I brewed a saison a 4 weeks ago and it has been fermenting at about 83F. I had a short period with krausen and the SG only went from 1.058 to 1.040 in this time. After four weeks I had no activity and the yeast start to sink. I then transfered to seconday, the SG was 1.011. I put the fermentor in the fridge to cold crash. Now when the beer is only 41F it seem to have started fermenting again, I have not taken a reading but there is airlock activity.
I used Wyeast 3711 and 3724 (Belgian and French Saison).
Can it be that transfer to secondary restarted the fermentation and that the yeast in some way manage to do something at that low lemperature?
I guess I wait with bottleing until the activity stops any way, but it seems really strange…