I store my fermenter in the basement for fermentation and that is usually around 62-64F (at this time of yr) then usually a day or two before I bottling I bring up to the main floor which is more around 68-70F. I do this to let things settle back to the bottom if things got mixed during the move. for this brew: Around week 2.5 fermentation has slowed and temp dropped to around 62F and has been stable for about 2 more weeks. then I brought it up last night and temp raised to about 66F and plan to bottle tomorrow. So here is my newb question: is this good or bad? Is anything starting back up with the temp rising and possibly activating yeast again and leaving unfished business with the short rise in temp before going into bottles? Could this create off flavors? Should I just leave in the basement and bottle from that temp and not worry about things getting mixed up when moving the fermenter up on bottling day?