I have an issue, my batch of Black IPA started at 54F or so ( I didn't double check) and due to my stupidity after hooking up my stc-1000 and plugging in the freezer, it took me a whole day to figure out why my fermenter temp was so high, I didn't turn the freezer back on at the switch. Anyway, my OG was 1.062, and it now sets without any action that is noticeable, and the SG is 1.010. I don't taste anything odd, but 5-1/2 days to ferment out hasn't happened before. My yeast is ESB London 1968. Wait I take that back, a year and change ago,
(when I was a really clueless noob) I pitched my yeast at around 90F, and in 24 hours it was done. I now start around 64F and stay there for two or three days, and ramp it up to 70 at day 7 or so. I also let the beer rest in the secondary for at least 3 weeks if not 4, to be sure anything funky the yeast have created will get re metabolized by the yeast. If I got off topic, please forgive me.