I am on my second brew. The first was a success! Anyway I came home today from vacation and checked on a Belgian wit I put into my ale pail 7 days ago. I check the gravity and it was at 1.030.... OG - 1.054 and FG- 1.012 ... I noticed that the temp of brew fell to 66 from the 70 it was when I left. In a moment of stupidity I thought it would be a good idea to shake up the pail to mix up the stalled or slowed down yeast and move to a warmer location.... Have I destroyed this batch or will the yeast consume all the air I just pumped into a half fermented beer? Should I dump or see what happens? I was making this to drink during Super Bowl!