I had two issues, the low temp was one. High sugar content was the other. With an OG of 1092, the yeast never had a chance. Starting at 1054 or so, fermenting to 1016 or so and then adding small 2nd and 3rd doses of sugar brought the time to 9 days from 23 days, with better yield too. I followed the dr cone method, while not using the heavy dose of nutrients. The ferment temps stayed in the 74 range, and I got about 90% of the theoretical yield. Plus it was easily repeatable and was able to reuse the yeast 3-4 times with only a one day addition to the ferment. Reusing did require higher start temps. I'm going. To try the same way with this new recipe, and see how it does.