I brewed my first AG batch last weekend. I made a 2000ml yeast starter with 1 vial of WLP001. I used 13lbs 2-row, .5lbs crystal 40:, .5lbs white wheat and .5lbs carapils. I brewed outside, cooled the wort to 62 degrees, aerated the wort, and pitched the yeast into the carboy. There was still some yeast cake at the bottom the flask so I dumped a bit of wort in, shook it around and put it in the fermenter. I put the fermenter into a chest freezer I bought for fermentation. I left the fermenter in the chest freezer overnight with the temp controller set to 65 degrees. I don't know if it got warm enough in my house to bring the fermenter up to temperature so I put a pan of just-boiled water into the freezer to try to bring the temperature up. Now the fermenter is at room temperature, about 65 degrees. There is a nice layer of krausen on the surface of the beer but the airlock of bubbling VERY slowly. In the past I've used US-05 and fermented at warmer temps and the airlock went crazy. Is the slow fermentation simply due to the colder temperatures? Should I do something to get it going faster? Should I pitch another vial to be sure I get good attenuation? Any assistance would be greatly appreciated. Thanks!