I'm likely going to end up writing this off as impatience and a new temp control system, but I figured I'd ask anyway. https://www.brewersfriend.com/homebrew/recipe/view/606817/pina-coladipa I brewed a NEIPA (recipe above), Saturday, March 17. We brewed this before; however, we had an issue controlling temperature (ambient fluctuated between 65-72), but the beer turned out great. Nontheless, we opted to buy a thermostat, thermowell, and heat wrap (photo attached) and store in an area where ambient is 60 degrees. We pitched a 1.8L starter (justjust of a 2L starter I was trying to make) at 63 degrees (a little low) and turned the thermostat to 68. Here's my dilemma (all times after pitching yeast): 12 hours - Active fermentation 24 hours - Still very active however noticed some liquid coming through between the gasket/washer and thermowell at the lid (reference photo). Thought nothing of it, wrapped it in a wet paper towel and aluminum foil. 48 hours - No visible fermentation in the blow off. Thought nothing of it. Room smelled like beer, figured it must be leaking at the thermowell. Bumped up the heat to 69 degrees. 60 hours - Decided to take a sample to see how it was attenuating. Gravity at 1.034. Ok. 72 hours - Bumped up the temp to 70 degrees. 84 hours - Was going to dry hop at this time. Took another sample to see if the raise in temp helped move the yeast along. Still 1.034. Now I'm concerned. Moved the fermenter to a warmer room and left the thermostat at 70 degrees. When dry hopping the beer, I noticed a thick krausen which relieved my concern a little. Am I being impatient? The reason I'm concerned is because I've heard London Ale III finishes fast. I have some lactose in the beer (half pound) so I knew the FG was going to be a little higher than normal, but not this high! Anyone have a similar experience or can she'd some light on the yeast? Maybe someone can tell me I'm being an idiot and everything will be okay and I'll hit anticipated FG of 1.024. Cheers!