I've brewed a batch of SNP Clone. It was fermenting well at about 65-66 degrees in a temp controlled cabinet until we were hit with a big storm 7 days after I had pitched. The power went out for 2 days and I am left with a batch of mostly-fermented beer at 54 degrees.
I'm pretty sure that it was still fermenting slowly when the power went out. Do I slowly edge the temperature back up to 65, or do I just stop the fermentation and let it sit at 50-54 degrees for a while, then keg it and drink it??