I've been given advice to bring my lager out of my 50 degree basement into the upstairs at about 65 degrees for 2 or 3 days for a diacetyl 'rest'. I'm now wondering: Should I bring it back to a 50 degree fermentation temp, or just go to a 34 degree lagering phase? It's only been about 24 hours, but the fermentation seems to have stopped. It got quite active for a few hours, but now I don't see bubbling or anything.