I have a beer that finished higher than I expected, at about 1.02 instead of 1.012. It was in primary for 3 weeks at 64 degrees (WLP001), and has been sitting on dry hops for the last week. Unfortunately, I didn't pull a gravity sample until I was already racking to the secondary.
I'm worried to bottle prime at a normal rate since I think it might rouse the yeast and overcarbonate the beer (it's happened to me once before). Would it make sense to bottle prime using less sugar, or would this not work at all? Should I try to repitch yeast?