Windsor Yeast - Issues

[Ally Mcg]

Okay, so debut discussion but has anyone out there had any issues using Danstar Windsor yeast? Brewed the following on Sunday

Muntons Light Extract (10.0 SRM) Extract 54.84 %
Pale Malt, Maris Otter (3.0 SRM) Grain 32.26 %
Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9.68 %
Wheat Malt, Bel (2.0 SRM) Grain 3.23 %

Hopping with equal amounts Challanger and NZ Golding at 60,30,15 and flame out (95g of hop pellet all up) and then pitched some windsor yeast which i rehydrated in a wort made up from the drippings from my grain bag. OG was 1.056 or so, spot on according to beersmith. Was a bit hot in chch on Sunday so the ferment was bubbling away at 24 ish
Noticed later in the evening it was down to 20/22 and still bubbling away nicely (maybe a bit too vigourously in hindsight).
Got home on Monday evening and noticed there was no activity, so took a gravity reading 1.016 which means it had fermented out overnight!
No offnotes from the hydro sample, hints of fresh yeast and maybe a bit of pineapple but no hoppy nose to speak of. Tasted slightly of malt with the tiniest hint of bitterness in the finish, so essentially the most tasteless thing I've ever brewed.
I'm blaming the yeast, i've read S04 can mask the hops so maybe windsor can do so the same, but keen to hear if anyone else has had issues with the yeast or can suggest what might have gone wrong.
Only other thing I can think of is the challengers were from the 2006 crop from CB so pretty old, and feel a bit softer and damper than then NZ Hop Pellets. They still smell of hops when crushed in my hand so don't think it can be them. Appreciate any thoughts anyone has - cheers

[JoKing]

Sounds pretty normal to me mate. Conditioning will improve flavour - most English strains attenuate quite fast. You might have an extra point or two to go. I'd recommend remaining calm, and continue with your brewing schedule as normal... i.e. 1 week primary, 2 weeks 2ndary cold conditioning then keg / bottle.

JT Loves these English strains - I can't wait for him to rear his head on this topic!

BTW - craftbrewer hop quantities are all individually vaccuum packed and stored at freezing, so I don't think your hop dissipation is a result of this product.

[jt]

That might be it at 1.016

Moderate attenuation, which will leave a relatively high gravity.

From here http://www.danstaryeast.com/windsor.html

[Reviled]

My Rye IPA stopped at about 1016 but veeeery very slowly came down to 1013 over about a week..

[Ally Mcg]

Thanks guys - i'll go back to being calm and see what happens to it. Appreciate the feedback