First is a question about fermentation timing ...I put up a small batch, 3 gallons, of a brown ale My starter failed so I pitched a packet of dry safale 04 to save it. So here I am at about 8 days eight days later, my bubbling is about 2 minutes apart and I have seemed to reached a steady final gravity of 1026 with my original gravity at 1055. So the question is when I'm at 10 days and the conditions are basically the same, maybe slower burbs, with the the additional yeast and still bubbling, will I be bottling too soon? The next question is about the Pilsner I've got a that I've been lagering at 53° for the last 3 weeks. I'm looking to bottle that this week. Everything there looks stable but should I be doing anything to slowly bring the temperature back up to wake up the yeast before bottling?