When making a weizenbock, I was trying to kill the rest of my Wheat DME and added so much that my SG was 1.140. I racked the beer onto a yeast cake from a 5 gallon batch of hefeweizen(WLP300), thinking it would be a large enough amount of yeast to ferment this uber high gravity weizenbock. I kept the ferm. temp around 62 and checked the gravity w/ my new refractometer this morning and it's only at 1.065, tasted and it's still sugary sweet, obviously. Any advice on how I can get this to ferment lower w/out raising the ferm temp to churn through the rest of the sugars? Should I make a big yeast starter and pitch that and hope it gets going? It's been fermenting for 12 days so far and I still hear the blow off tube bubble once every 30 seconds but it's a weak small little bubble.