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Fermentation at low temp range 1056

So i am playing with ferm temps and using 1056 in a pale ale. It’s a 2.5 gallon batch with OG of 52 and i have been fermenting at 60 degrees for 5 days. It’s still going crazy. Should i let the temp rise a little to around 66 for any reason. I did pitch a whole wyeast pack so double the needed, i guess for a half batch like this. Still a young brewer so anything would help.

You can raise the temperature to help it finish more quickly if you want, or just let it go at 60°F. At this stage it won’t make much difference, and Chico will ferment at least down into the low 50s.

FWIW, one pack in 2.5 gal is “standard”. One pack in 5 gal would be under-pitching.

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