I have been extract brewing for about a year now and have gotten quite comfortable with the process but now want to start refining and making better brews.
While I've never really paid that close attention to temp control, only my first ever batch was ruined. Although I'm pretty sure that was more of a contamination issue, but anyway... I know they can be better - more consistent ABV and flavor.
So now to the point, I just bought a 12 inch probe to monitor fermentation temperature. Just about everything I've made needs to be between 65 -75 degrees. This batch temped out at 86 degrees so I cooled it down to the recommended range. It was very active at the higher temp but seems to have ceased all activity now that it is at the right temp.
Should I be worried that it has stalled or warm it back up to where it was?