Hi, I just did my first all grain brew Saturday and made some mistakes as I expected I would but nothing I think would be a major issue for fermentation. The biggest mistake was I ended up with too much volume and extended the boil 30 min. to lower volume. It's a 5 gal brew and I ended up with 6.2 gal after boil. I am brewing a hefeweizen. I pitched the liquid yeast, after pack expanded, into my wort at 73f. My wort appeared to start fermentation with slow bubbling, a small krausen on top, and slight sulfur gas release but I never saw a vigorous fermentation. After 72 hrs. appears that activity has stopped and krausen is dissipating. My fermenter is in a temp controlled chamber at 69f. My plan is to just wait a few more days and then check my gravity reading. Should I increase temp a few degrees? Does it sound like a stuck fermentation? Thanks for any input.