I pretty much know what I’m going to do, but thought I would discuss this with those that are more knowledgeable. I brewed a double IPA two weeks ago. The OG was 1.072 and I used a 1.5 liter starter of white labs American Ale yeast blend. After a week, I moved the beer to room temp after discovering that it was still at 1.030. It has been another week and the beer has dropped slightly to 1.026. I roused the yeast today by swirling my fermenter for a second or two. At this point should I:
A) Be patient, wait another week with beer at room temp., and hope to see it drop a few more points.
B) Pitch a packet of nottingham that I have in the fridge
Rack beer of three weeks off of a cake (Rye pale ale) of BRY-97 and then rack Double IPA onto it?
I have a few options. If it were your beer, what would you do? BTW, I’m hoping for an FG around 1.012, but then again, the yeast are in charge.