Raising fermentation temperature on Belgian brews

I need some advice on an extract-based Belgian Wit I am currently fermenting.

I brewed a wheat-based Wit about 9 days ago and its had a healthy krausen ever since (used a starter - had active fermentation in < 3 hours). The fermentation temperature has been a steady 68 F (using the Wyeast Belgian Wit style yeast - 3944, temp range 65-75 F).

I know some Belgian styles increase the temp during the fermentation. Should I do this to encourage the yeast to hurry up?

Thanks in advance.

Not to hurry up, but to help it finish out dry, yes, I would raise the temps. After 9 days, you needn't be concerned about ester production from higher temps, so yes, go for it.

Changed closets.

Thanks.

Is there any harm in leaving it at around 68? I also used the 3944 and mine has been bubbling slow and steady for 15 days now. However, I don't have a warmer place to put the fermenter (that the kids won't get into).