Not sure what to do about temp

[marx102]

So last Tuesday I brewed an extract chocolate stout that came in at around 1.072. I pitched a properly rehydrated pack of US-05 after dosing it with pure oxygen for about 45 seconds. I put it in a water bath with an aquarium heater and had it at 64-65 degrees. Fermentation was going great. Great Krausen, ton of airlock activity etc.. then about 3 days ago I went to check on it and the aquarium heater had died and the water was at 53/54 degrees, its frigid here in Wisconsin right now.
I was going to take a gravity reading yesterday but there seemed to be a bit of krausen left on top.
So my question is, do I let it stay at that temperature and hope the yeast can chug along, do I say screw it and take a gravity reading to see how much its got left to go(it should get to about 1.010) or do I bring it up from the basement sloshing the whole thing around as a result and let it get up to 70-ish to make sure it ferments all it can.
Do I risk screwing it up with the krausen on top since bringing it up two flights of stairs can be a little violent?
Is US-05 a yeast that can handle that low of temperature?
I'm pretty certain that the beer was at 65 for at least 5 days, so at least during the growth phase the temperature was consistent.

 

[SanPancho]

Id get it warm again and let yeast clean up the beer. Thats pretty big beer and it could use some extra time. Even if gravity says its done id still let it sit warm for few days before crashing.

 

[BNolt17]

I would bring it upstairs. If it was at 65 for 5 days initial fermentation should be just about complete. Bringing it to 70 should not negatively effect it and sloshing it around a little in a closed bucket/carboy should not be an issue. I would think that 53/54 would be a little too cold for 05. It might keep fermenting at that temp but in my opinion you would be better off bringing it upstairs. Some more veteran brewers might have more insight.

 

[Homercidal]

Fermented for 5 days, so probably the vast majority is complete. You will want to warm it up and let the yeast really complete and do some cleanup. It will be fine. There shouldn't be enough sugars left to cause off flavors by now, but of course you can always take a gravity reading and know for sure...

 

[catdaddy66]

Slosh away!