Raising Temp after week 3

Making a "Christmas Ale" with WLP002. OG was 1.085, after three weeks gravity is 1.027- Have had it in the basement around 60 to 62. I want to drop the gravity a few points. Will moving it upstairs to 70-72 get the yeast moving again and is there any benefit or disadvantage to raising the temp? Thanks

You might try rousing your fermenter a bit and raising the temperature to 70-72. Probably would have been better to raise the temp earlier, like before visible fermentation stops.

For me, it seems to help to slowly ramp up the temp after the first 3 or 4 days of fermentation. For example, I generally ferment at 66, but on day 4 or 5, I'll go to 68, then 24-48 hours later 70 until fermentation is complete. This, IMO, keeps the yeast active and cleaning up any off flavors.

I think keeping the temperature low is most critical during the first few days where the bulk of fermentation is happening. I don't think it's a problem to ramp it up a little towards the end.