I made a modified Oktoberfest 11 days ago. I used an ale yeast to cut down on the time. I let it ferment at 68 degrees Fahrenheit for 4 days, then decided to put it in the fridge at 50 degrees. I wrapped it in ice belts for 24 hours and dropped the temp to about 60 before transferring it to the fridge at 50. It's been sitting at 50 for 6 days. With the ale yeast, is it doing anything or am I just wasting time? Can I move it back to 68 to 70 room temp?