As hoped, the yeast sprang back to life when the beer was racked into the secondary. It has been slowly bubbling away for the last few weeks. I assume this is the result of the more complex sugars present in the wort -- but I'm not entirely sure.
I decided to take a gravity reading today, and it clocked in at 1.013 (
note:my hydrometer is off by about .010, but and I need to go and adjust all my readings at some point).
The flavor is still sweet, but much less so, over all the profile is excellent, I'll give it another week or so, and test again.
