I kept the fermenter in the same spot where it's always 64 to 66, the time it was at 68 was during active fermentation and was chugging away. Pretty normal for me to see about a 4 degree increase during that time. I think I'll take both Brew Cat and J A's advice. I've roused the yeast a bit and I'll give it one to two more weeks. Thanks for all the great advice and conversation on here. This seems like such an awesome community that I've decided to sign up and become a premium member. Thanks everyone, I'll keep this thread posted with updates!