OK, I brewed a Fat Tire clone (recipe from Brew Your Own), all grain, 5 gallons, using this yeast. I brewed it about 2 1/2 weeks ago and the gravity I just measured is at 1.020. I adjusted the recipe with BeerSmith because my efficiency hasn't been very good (this is only my 3rd all grain batch, don't have my own mill) and got better efficiency than expected and the OG was 1.058, though it was supposed to be 1.052. I fermented at 65 degrees for the first two weeks, and then this last few days I've let it come up to room temperature (73). Does it just need more time?
Yeast information: I got a 1L starter going on Friday night with a washed yeast I had that was about 1 year old using a stir plate. Saturday morning it had still not gotten going so I went to the LHBS and got a smack pack. By the time I was finished brewing Sat evening the smack pack was puffed up and I pitched it at about 63 deg. By Sunday morning the starter had gotten going and by that evening it looked like it was done, so I pitched that too.
Mash information: I mashed at about 152 for one hour.
Any comments appreciated.