I am making my first home brew, so bear with me. I am making a American Nut Brown Ale. I followed all directions, except I did not stir my yeast in good. After 30 hours and no bubbles I read more and decided 64 degrees and not stirring may be my problem. So I opened my bucket, and stirred the batch good and heated my basement room until the batch got up to 68 degrees. I had steady bubbles for 2 days. Now I have nothing, not even raising the cone in the air lock. I noticed my temp is back down to 64 degrees. Is this low enough to stop fermentation? Should I move the batch upstairs? I really dont want to open the lid again and take a gravity reading, but I can if that is the best thing to do. I plan to move to a second fermentor after 1 week. Mainly because I dumped the trub from the wart in with the batch, another probable mistake. Thanks for the help.