Hello, I'm in for the long haul but curious what others think. I'm brewing a wheat beer with a starting gravity of 1.060 and Omega A20 Tropical pitched at 75 degrees. Fermentation chamber set at 78 and activity after 24 hours. Fermentation was never wild and the cleanest fermentation I have ever seen in regards to the fine clean foam and amount of sediment. After 10 days I brought it out to 70 degree room thinking it had to be about done. Still a bubble every 2-3 seconds and gravity is at 1.020. So 13 days and still going? I just figured at 78 degrees this thing would be over in 5 days. Not sure what to think and new to Omega yeasts.