I cultured some yeast from a Schneider Edel-Weiss bottle since that's my favorite wheat beer by far and away. The first time I fermented with it I got a beer that had no head, was clearer than anything I've ever made, and lacked body (recipe was a simple 2:1 wheat DME to pilsner DME with an SG of 1.056). I thought the problem was that I'd fermented at a temperature too low (~64F) to produce the great wheat flavors I identify with Schneider beer (though that wouldn't account for the utter lack of head).
This time I used the same recipe but I've kept fermentation at 70F. It's been two weeks and the ferm is still super active yet the gravity has only dropped to 1.036 from 1.056.
Thoughts, opinions, advice, reactions, experiences?