I'm on my second homebrew and am making what in hope will be a nice wheat beer using white labs wlp380. When I pitched, fermentation began in earnest in less than 24 hours with lots of airlock activity. I then moved the fermenter to a location where I thought the temp would be lower, but within acceptable ranges (higher than 65). However, after two full days, I checked in to find that the airlock was no longer bubbling and the air temperature was actually 61.
I moved the fermenter to a higher temperature area, but after 24 hours there was no sign of fermentation. Then I tried giving the fermenter a shake and checked back in 12 hours - no dice... Last straw, I opened it up, stirred and aerated and left for 24 hours at around 70 degrees... Still no obvious signs of fermentation.
Am I overly concerned and the yeast has just slowed, or have I already done irreparable damage to the batch at this point? Would love to hear any tips... I'm 7 days out from the pitch at this point and concerned I lost the whole thing.