Fermentation and White Labs WLP 099 question

I currently have my DIPA in secondary fermentation in a 5 gallon carboy. It's been 3 weeks now. But it's stuck at 1.026 for over 2 weeks now. I bought a vial of White Labs WLP 099 to try and start it back up and hope to finish at 1.017. Is this a good idea? Or should I hold off and pick up some yeast energizer for it? The HB shop did not have yeast energizer so I was told to try the white labs 099. If I do use the WLP 099 do I just shake it up and add to the wort/beer? Or should I do a yeast activator. Or should I just go ahead and bottle what I have?
Thanks.

How long has it been fermenting? What was the og? All grain or extract? Need some more details to make a better suggestion.

Does it taste good? If so I vote for bottling. If not you could wait a few more weeks and see if it improves before pitching more yeast.

metal850 said:

How long has it been fermenting?

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Sorry just reread the post, that sounds stuck. You could try rousing the yeast by gently shaking the fermentor. It may help get some more attenuation.

metal850 said:

How long has it been fermenting? What was the og? All grain or extract? Need some more details to make a better suggestion.

Does it taste good? If so I vote for bottling. If not you could wait a few more weeks and see if it improves before pitching more yeast.

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In the primary for 2 weeks and 1 week in the secondary. OG was 1.071 and FG should be at 1.017. All grain (16lb) and 4 oz zythos hops. It's been sitting at 1.026 for 2 weeks. Just sitting there looking and smelling like tea. Taste is good. ABV should reach 9%. But I think its around 5 right now. This is a DIPA.

metal850 said:

Sorry just reread the post, that sounds stuck. You could try rousing the yeast by gently shaking the fermentor. It may help get some more attenuation.

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There is no action in the carboy at all. No bubbles on top. It looks like its ready to bottle or keg. My last batch I kegged. But this batch I'm thinking about bottling it. Maybe the conditioning will help it out a bit?

Hmm, you probably moved it to secondary a little early, but what's done is done. If it tastes good and hasn't dropped gravity for a while you could bottle it and call it a barleywine. You could also try the 099, it may attenuate some more. It's really up to you, let us know what you choose and the results. Cheers!