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I'm doing a side by side wheat beer with Belgian Wheat and Forbidden Fruit yeasts - problem is the Belgian hasn't fired (or at least minimal after 15hrs. I'm not talking airlock - I have a close to mirror surface on the dud); while Forbidden is very active, krausen etc etc. I don't have any...

Looking for some guidance on a few mistakes made - Got a promising roasty stout that I racked off, and only then checked for FG (always leave my brews in primary for 2 weeks, so now "assume" ferment will b finished). Used Windsor yeast (intended to use Nottingham for low temp tolerance, but...