Another stalled fermentation question

[QueenOfBattle]

OK guys here's another "Yeast Stalled" question for you. On Wednesday I brewed a gallon of deschutes black butte porter and I pitched it with a half pack of 05. Got really good activity within 24 hours but since then it has seemed to stall. I asked the LHBS what temp I should be fermenting this batch at and was told 68/70 degrees. Temp was been within that since the start. I did have a lower mash temp at 150-153 (just didnt pay attention). I got the pre boil gravity but i did not get the post boil gravity.
Any thoughts? Should I just let it sit, or can it actually be done this quick?

 

[flars]

Your fermentation could be complete. The yeast will be cleaning up off flavors now. A SG reading will tell you whether or not it is done.

 

[QueenOfBattle]

thanks, its just that in the past using 05, i get a really active fermentation for a few days at least. This time it seemed to just be a one and done day