FG has been 3 days stable. I was thinking of adding some champagne yeast to get the FG down below 1.020. Does that strike you as a good idea, or am I done?
83% efficiency. It's not too shabby.
Kegged: Smoked Stout, Rye IPA, Belgian Blonde
Bottled: English Barleywinne
Primary: Hefeweisen, Triple
Attenuation, not efficiency. Something that is that high in alcohol needs some conditioning time anyway, I would transfer it to a keg or secondary and wait a month.
How did you aerate?
+1 to leaving and conditioning it. No need to lower gravity anymore. Sounds like perfect attenuation.
Aerated with sanitized whisk attached to power drill once or 3x a day. Great churn.