My friend and I brewed an IPA with this. after 2 weeks of continuous fermentation at 55 F, our gravity's dropped from 1.062 to 1.030. We thought we would ferment it at the low end of the yeast's spectrum to try to get a different flavour, but now we're a little nervous about how long it is taking. Anyone have experience with this yeast? It is still bubbling away and we're aiming for it to hit 1.015. The Krauzen already dropped a day ago. Thoughts?