yeh go ahead and bump it up. I generally use a blend of 300 and 380 pitch at 58 and ramp to 64 over the course of a few days.
Be forewarned 380 throws quite a bit of sulfur, dont be alarmed, its normal for that strain. 380 produces a much crisper weizen imo.
EDIT: That last statement is why I blend the two strains, I think the 2 of them together provide a great balance between classic weizen ester and crispness.