Altbier in the secondary

As of yesterday I racked the Altbier to the secondary. Its temperature during the last week was fairly constant in the bucket between 65-68 F but spiked to 75 near the end (phooey). It is now in the fridge at about 41, and will cold condition for at least two weeks before I bottle. The main question I have is whether I need to pitch any new yeast to bottle. I'll pose the question to one of the homebrew shops next week. The beer looks pretty good though. Dark, caramelly, and clear.

One of the hazards of the bucket cooling method is mildew (humid of late). I may add a small bit of bleach to the cooling water to take care of that.

Now, the real question is, to brew today or not! (Nut Brown and Porter await!)