I just checked my SA Summer Ale clone's gravity, and after a week it's at 1.030. The OG was 1.056. I've been fermenting this at 66 - 68ºF. When I opened the fermenter, the krausen was still high and thick. I'm going to let the temps come up to 68 - 70ºF for a week, and I gave the fermenter a good swirl. The yeast was White labs belgian Wit WLP400, and I used a 2000 ml starter.
Is this high gravity likely due to low fermentation temps? Are my new temps in line for this yeast, and unlikely to produce off flavors?