Currently fermenting a NB Patersbier with Wyeast Trappist High Gravity. It's been going strong over the past 2 days, but now the bubbles are down to one every 5-10seconds. The only thing I can think of that is slowing it down would be my basement temp. It's sitting at about 64 right now, which is the low end of that yeasts tolerance. Would it be a good idea to move it upstairs and get it up to 70 to finish out?