When I make big beers, I usually go with extracts. I just haven’t had much luck with my AG system going above 1.075. So, I brewed a weisenbock mostly according to Jamil’s book’s recipe:
6# wheat LME
1# amber DME
steeped small amounts of crystal,chocolate for color and flavor
Sterling for bittering only
3 gallon batch
WLP 300 Hefeweiss slurry (at least 300ml yeast)
My OG was 1.099 and fermenting at 64-66F (basement temp). I oxygenate with pure O2. Kraeusen formed and fermentation went well for about 3 days then slowed.
After two weeks I checked the gravity and tasted. Way sweet and gravity was 1.086. So I opened the airlock and shook the heck out of it. After another week, still sweet and I now have 1.080. So I hit it with oxygen again and brought the carboy upstairs where it is warmer. There’s a good inch of yeast on the bottom of the 3-gallon carboy so I know they multiplied. What do I need to do get this weisenbock to finish?