Wyeast 3068 Fermentation

[RoosterBrew]

I'm brewing a hefeweizen with Wyeast 3068. I brewed it Saturday, the OG was 1.049, I didn't make a starter, I pitched at about 2 pm into around 68 degree wort and left it in my room which was also at around 68 degrees. I left for a while and came back around 10 pm and the airlock was going nuts. I moved it to my basement which is between 62 and 64 because I wanted ferment on the low end of the temperature range. After about 24 hours their was krausen in the airlock and I switched to a blow off tube. Tuesday afternoon, so about 3 days after pitching, I opened the fermenter, noticed the krausen had lowered back down, and the blowoff tube wasn't active, took a hydrometer reading which was 1.024 and switched back to an airlock. There was still a healthy looking krausen but it wasn't at level that I thought I would need the blowoff tube anymore. There has been no activity in the airlock since.

So two questions:
1. Is it bad that it only got down to 1.024 during the most vigorous portion of fermentation, and is it possible that fermentation has stalled?
2. If I move the fermenter back upstairs (around 68 degrees) will this still greatly affect the flavor. I understand that with Wyeast 3068 closer to 64 gives more clove flavor and closer to 72 gives more of a bannana flavor?

Sorry for the long post and thanks for any help!

 

[wickman6]

I would say your flavor profile is probably pretty much set, I wouldn't hesitate to move it upstairs.

Then again, you could always give it a little more time where its at. It should finish up just fine. I have 20 gallons of that going now, around 65 deg. That yeast is a beast.

 

[RoosterBrew]

So I took another reading and it hasn't moved. Should I be worried and trying to find a way to get it going again? Still has a krausen and the samples taste good.

 

[wickman6]

It's only Wednesday, and you brewed Saturday? Don't worry about it. If you find peace of mind necessary, go ahead and move it upstairs.

The krausen probably won't drop for a couple more days at that temp. Yeast is still working, so no need to get it going again. It already is going. Just give it some time, it takes a little longer on the cool side.

I ferment my hefeweizens for 10-14 days without taking any samples at all. I take gravity reading after that amount of time and bottle. Never been let down.

Trust your yeast, and give them time.