Not sure if you get this yeast in the US, so if not this will be a short thread..
I have found over several brews that it goes like the clappers for a day or so, then stops at about 1020 and refuses to finish. I've tried re oxygenating, adding nutrient, rousing etc. On a variety of all - malt styles. Pretty galling as I bought 500g (and sold some to guys in my club!)
I observe all the usual protocols, rehydrating etc. Just wonder if anyone has similar experiences (or remedies)?