I'm making a Spencer Abby clone from yeast I harvested from the bottle. The yeast harvesting went well and the fermentation started fast, there was a thick krausen in 24 hours. My temp control wasn't good. ( I am definitely making a ferm chamber!) I was planning on fermenting at 72 then bringing it to 78 when krausen went down until it got close to target gravity and stayed there then two weeks at 50., all per the recipe. I have rooms with different temps in the house which is how I currently control temp: kitchen 68-70, back room 75-85 if I want, cellar floor 60 ish right now, root cellar 50 ish. After the 2nd day it got into upper 70 's so I left windows open to bring it down but it went way down to 60. I wrapped it in a blanket and closed the window and it got back up to low seventies and I was able to keep it there. The krausen lasted a couple days and I put it in the back room and got it to the upper seventies where its stayed for two weeks. It hasn't budged from 1.020 for two weeks and the target gravity is 1.010. I'm worried both that it won't be as dry as I want it and that upon bottling the yeast will wake up and I'll have gushers. I'm wondering what if anything went wrong. Is it just this yeast acting differently than the trappist ale yeast called for (3787 or WL530) or the crash down to 60. I'm thinking I'll follow the recipe and bring the temp down for awhile then bottle. The OG was 1.058 measured with a hydrometer at 65 degrees ( pitching temp). I hit all my mash temp targets. The 1.020 reading was taken several times with a hydrometer at 78-80.