Temp dropped 2 degrees during first 24 hours of fermentation

[Bisco_Ben]

Sorry if this has been resolved here already but I could not find anything. Yesterday I brewed an imperial stout and am fermenting it with the Wyeast Belgian Stout yeast. I pitched the yeast last night at about 72 F and this morning it was already blowing off a whole bunch of krausen while sitting at 68 F. I decided I wanted it to be a tiny bit cooler to avoid harsh flavors so I dropped the temp by 2 degrees, which has now brought my carboy down to 66F, all within 24 hours of my pitching the yeast around 1am last night. My question is, was dropping the temp by 2 degrees something I should not have done considering it could stun my yeast and create a stuck fermentation or much higher than desired FG? This is a big beer and I would be very bummed if I got a stuck fermentation. Any insight would be greatly appreciated!

 

[BainbridgeBrewer]

I think you'll be fine. Let it ride.

 

[helibrewer]

It's a Belgian, there really isn't a problem with letting that temp go up into the 70's. You do have to be careful with cooling Belgian yeast, they don't tend to like that too much. On my Belgian fermentations I start them at 68 and increase to about 72-74 about 1/3 into the fermentation (high 20's for gravity with in OG in the mid 50's).