I brewed a witbier recipe out of Zainasheff's Brewing Classic Styles. I'm fermenting in a standard 6.5 gallon bucket. I put 5.5 gallons in, and I usually put a blow off tube on the bucket because they're just not big enough. I pitched a 1 liter starter of Wyeast 3944. As the recipe states, I started fermentation at 68°. During the last 3rd of fermentation, I took the blow off tube off the bucket, and I put an air lock on. I ramped up the temp slowly to 72°. Fermentation appeared to have dramatically slowed.
It now appears that fermentation has kicked back off immensely since kraeusen is coming up through my airlock. Is this normal for fermentation to pick back up like this when raising the temperature? Or is this a sign of something wrong?