I just brewed a Belgian Triple. I made the starter on 10/3 and pitched on 10/6 it was a strong fermentation for about 3 days after that the airlock stopped bubbling and the kraeusen cleared except some chunks on top. The FG was 1.071 and now I am at 1.030 (thats only 57% attenuation). I used the White Labs WLP500 Trappist Ale (75-80% attenuation). The only thing that I can think of is that the temp dropped to 65 in my basement? Any ideas on how to get the yeast back and going to finish the job??