I decided to post this in the beginners forum, because I just made a beginner's mistake.
I've been brewing for about two years now, with something like 40 brews under my belt. However, last Sunday (11 days ago), I brewed a dry irish stout, and didn't oxygenate it.
I realized I didn't oxygenate when I took a gravity sample yesterday and it came out at 65% attenuation using white labs wlp004 irish ale yeast which should have fermented out to around 72%
It was an all-grain batch, mashed at 149º, and fermented at 65ºF, OG=1.052
Now, since I've never had this problem before, I'm trying to figure out how I should go about getting the gravity down another 8 points. Anyone have any ideas?
My only thought is to pitch more yeast. I've got a packet of Nottingham, and a liquid culture of Edinburgh yeast I was saving for a scottish I want to brew in a few weeks.
1º #1: RIS
1º #2: -
2º #1: Flanders Red (2009)
2º #2: Lambic (2009)
2º #3: Flanders Red (2010)
2º #4: Lambic (2010)
2º #5: Old Ale