Dialing up the temp.

I'm currently brewing a hefeweizen using Wyeast Weihenstephan yeast. I've had it in my fermenting chamber (chest freezer with digital temp control) bubbling away with the temp set at ~62 degrees. It looks like the main vigorous fermentation (producing the most heat) has started to subside and airlock activity is dropping off. My question is, should I start dialing up the temp a bit to account for less exothermic heating (maybe mid to upper sixties)? Thanks.

Yep. Bump it to 68 degrees if you want some of that authentic banana aroma and flavor.

i made a real nice Bavarian hefeweizen (weihenstephen yeast) using tips from jamil, and left mine at 60deg the entire ferment, and it was fantastic.