Hey there,
I fermented at around 19c (66f).
I have a fermentation chamber with temp probe on stainless ss brewbucket.
So it's day 8 for me now and I'm still at 1.030. It has not moved in the past 60 hours.
Also FYI I used in-date WLP540 and had it in a 2.5 litre starter for 2 days before pitching. 3L flask nearly bubbled over.
I think this is interesting because I've read a few forum posts where people have said this yeast has stalled around there (1.030) for them too.
Perfect opportunity to pitch some 644 and T-58 perhaps? It's almost too perfect, right? Finishing the beer with two minority yeasts after your favourite yeast stalls to add the final touch. I know that's jumping to conclusions but just a funny observation I had to add.
When you do get around to trying this, I do not think you'll be disappointed. It tastes a little rocheforty (only a little) before dry hopping but post dry-hop it's just tasting like fruit-bubblegum juice. Does not taste like a Belgian beer at all (to me).
Can't wait to hear how you go with it.
I haven't had any treehouse in the past 2 years but the last beer I had was king Julius and it absolutely had similarities to this. The big candy taste and bubblegum this yeast gives off reminds me of KJ for sure, and there's nothing about this yeast that makes me say, "no, that's a miss". You'll see for yourself.
Might up the temperature a bit now or potentially add a packet of 644.
I think
@suregork is really onto something here.
BTW I've been trying all the different S04 wb06 T-58 combos from the get go. Dumped all of them, did not have any success with those.