My ale batch (US-05) was fermented at 68ºF for 11 days, when I removed the sediment and moved it to a Secondary Fermentation with a much lower temperature (41ºF) for a week now.
Since yeast has to be active in order to refine the beer taste (which is kind of the point of secondary fermentation), I wonder if it would be useful to increase temperature now, back to around 70ºF. I dread letting all the last week work, which is creating cold break and more sediment, will be lost (or: will the sediment go back to the beer?). Could I add some table sugar to help the yeast get back to life a little bit?
Finally, can I just bottle right now and let the yeast do its work inside bottle, with the help of prime sugar?
What do you fellow homebrewers think? I will add the hops for dry hopping now. Can I increase the temperature either way?
Thaks a lot :)