Fermentation complete? Temp dropped during early fermentation.

Okay. I got my fermentation chamber up and running and put my Dry Irish Stout in it 3 weeks ago. OG=1.047. Currently, I have a dual stage thermometer running to handle both heating and cooling. However, initially I only could cool.

I had some cold (30's) mornings where the wort temp dropped to around 60 F (or a bit less) after the initial vigorous activity stopped. So, I measured FG=1.017 over about 3-4 days indicating that the yeast is done. This seems high to me. I would expect this to drop to about 1.012. I have the temperature controlled now to be between 70 F and 72 F.

So, did the cold temperatures earlier on stall the yeast? Is this thing done? I've never used a fermentation chamber before although I have decades of experience.

Here's the recipe in case this helps.
8 lbs Maris Otter Pale Malt
1 lb Flaked Barley
1 lb Caramel/Crystal Malt 120L
1 lb Roasted Barley
1.3 oz Fuggles (60 min)
1.3 oz EK Goldings (60 min)
1 pkg Wyeast Thames Valley Ale 1275

Mashed 1 hour at 152 F. OG = 1.047.

Anyone?

Same thing happening to me right now, had a batch drop to 58 for a day and I'm stuck at 1.020, which I was shooting for 1.014.

Warm, stir and hope. 58 is definitely cool enough to stall a yeast prematurely. Warmed to 70 and sloshed around a bit should get it going at least a little, hopefully getting you closer to you target FG. Try to find a way to prevent that drop in the future. Swamp cooler/heater, extra fridge with controller, etc....

I initially only had the capability to cool. Now, I can heat as well. I have the BB at room temp now. Maybe, I should give it a swirl?

Yep, get the yeast back into suspension and they should start eating again...