I am having a first stab at malt extract brew, trying a pale ale. I made a mistake with the temperature of the mash, which was too high. About 78 degrees. Everything else seemed to go to plan. The starting gravity was 1058, the fermentation started well enough, but the bubbles have stopped after 2 days. I just took a gravity reading, which is 1012. This seems very quick to get to that level. Do you think I should leave it or add more yeast?