Stopped Fermentation - Add more yeast?

I brewed a Doppelbock with the Brewing Classic Styles recipe as a guide. I had 5.5 gallons go into the fermenter.

OG: 1.086
Yeast: 2L starter using two vials of White Labs German Bock yeast
Fermentation Temp: 50F, held for 3 weeks.

Current gravity: 1.038. Shooting for a final in the 1.022 range.

The airlock has been silent for the last 5 days and the yeast have settled.

I am thinking to oxygenate again and pitch one (1) additional vial of the German Bock yeast to see if I can get it going again.

Any thoughts or recommendations?

Thanks everyone for the feedback!

Vintage63 said:

I brewed a Doppelbock with the Brewing Classic Styles recipe as a guide. I had 5.5 gallons go into the fermenter.

OG: 1.086
Yeast: 2L starter using two vials of White Labs German Bock yeast
Fermentation Temp: 50F, held for 3 weeks.

Current gravity: 1.038. Shooting for a final in the 1.022 range.

The airlock has been silent for the last 5 days and the yeast have settled.

I am thinking to oxygenate again and pitch one (1) additional vial of the German Bock yeast to see if I can get it going again.

Any thoughts or recommendations?

Thanks everyone for the feedback!

Click to expand...

You should raise the temp for a D rest and gently rouse the yeast to get it going again and then lager it. Do not aerate again!

Thanks Duboman. So, raise up to like 70-72F?

Vintage63 said:

Thanks Duboman. So, raise up to like 70-72F?

Click to expand...

No, mid 60s is good for a few days to give the yeast a chance to clean up diacetyl and then lager it until its done

Got it. Appreciate the help!