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Just shipping :( USPS flat rate boxes

There's not a lot of yeasts to choose from at that abv. if you're fermenting in the 70's I'd use a wine yeast at this point to get your attenuation. below that I'd use like a high gravity yeast and make a starter or wyeast 1084? I'll let someone chime in though as well.

what's your beer at now in terms of ABV?

I'd be more than willing to ship 10# bags pre-milled or not (I have several bags of Pelton, Shaniko, Lamonta and Vanora). I live in the area and have access to all of the varieties, but my lhbs carries about 6-7 of them. $7.90-19.99 to ship anywhere in the country.

You should see some movement at this point, otherwise the yeast is tapped out.

Been trying to recreate Estrella Damm a "Mediterranean" Lager out of Barcelona, my girlfriends favorite beer. Anyone out there had it and have any ideas on the hops/yeast?

Rouse yeast, maybe oxygenate? also time will help. I would suggest if you see a fermentation slowing down too quickly and you're more than a point off, pitch the enzyme before the fermentation stops completely. I had a similar issue but some how got 20% ABV from a Irish Ale Strain rated to 14%...