Alright, I'm sure this has been asked, but most of the other "stalled fermentation" questions seem to be in the < 2 weeks time frame... This is my 3rd batch so I'm still kind of faking my way through (although batches #1 and #2 turned out fine).
I'm trying a slightly modified version of JMSetzler's Orange Blossom Special
: 6lb Wheat DME, 1 lb honey, 1 lb candi sugar, 1L starter of WLP400 Belgian Wit Ale, 5.5 gallons final volume, 1.070 OG). Fermentation was going solidly for a bit more than a week (actually had to go to a blow-off around the 7 day mark because it was frothing out of my little airlock); by 2 weeks it was still bubbling occasionally, but I wanted to make sure it wasn't just outgassing so I took a hydrometer reading. 1.028 and still quite sweet-tasting.
After reading some of the other posts, I attempted to swirl up some of the settled yeast. This proved challenging as the carboy is pretty full, so I used my racking cane to gently stir up the bottom (bad idea? Possibly!). Visible fermentation picked up for a day or two and then tapered off again. I took another hydrometer reading yesterday (day #21) and got 1.020.
I was hoping to get it down another .010... Is this likely? Anything else I can do to coax in on a bit? Any suggestions on ways to prevent this next time?