We went away for the weekend during day 6-8 of my first batch of wheat beer. When I left the fermentation temperature was consistently around 70 to 72 degrees. When I arrived home today the temp was at 64 and the bucket felt cool to touch. Will this cause a problem with the continuation of fermentation?
No experience with wheat beers, but typically, temps around 64° are preferable for fermentation on a majority of ale yeasts.
Either way, dipping for a little while shouldn't hurt. Bringing the temps back up a few degrees will probably encourage those yeasties to finish up, so keep an eye on your SG, and when it's stable for 3 days, you should be good to bottle.