Continued Growth

So, having placed the ale in the refrigerator Sunday afternoon after leaving it on the counter and narrowly avoided an exploding container.... It appears that the mixture is still actively producing CO2. I'm sure that there is still sugar for the reaction to take place, but I also wonder if the refrigerator is not cold enough (we've known for a while that it isn't as cold as your average refrigerator). So at what temperature is fermentation effectively stopped? By the way, the ale taste less sweet than it did on sunday and a new batch of turb has formed on the bottom (albeit a much much smaller amount than originally). So, Alex, whats the state of your runs?