So i recently brewed a batch of my IPA and decided to switch things up from the tried and true #1272 and opted for #1332 Northwest Ale. The brew day went fine and I pitched the yeast onto the wort, only to realize after that i had over chilled to about 50F. It took nearly 24 hours for signs of fermentation to show. I have my fermenter set up with a blow-off tube and it was needed shortly after 48 hours. The krausen pulled back within 12 hours and continued to ferment vigorously. I agitated the liquid in my fermenter on the 5th day to help keep yeast in suspension and within another 12 hours the wort was fermenting well enough to blow-off again by the 7th day. It is now day 8 and there is still a thick foamy fermenting head on top in the fermenter. I'm just curious because I have never had an ale yeast ferment this long, I add yeast nutrient to every beer i make. I usually have somewhere in the neighborhood of an 85-90% attenuation on this recipe with Wyeast #1272 within 5 days and the company the company says it has about a 75% attenuation rate.
1)Has anyone Used #1332 and experienced something similar? (an extended fermentation/It just does not attenuate as well as the other ale yeasts)
2)Could the shock from pitching the yeast onto 50 degree wort have caused an insufficient amount of yeast pitched/ could the shock have stressed the yeast enough that this is just a slow fermentation due to unhealthy yeast cells?
3)Or is it a sign of something else, like some unwanted bacteria?
Thanks for reading and if you have any info that might help it would be greatly appreciated!