Another WYEAST3724 Stuck Fermentation Thread - Add additional yeast?

Yes, that's correct and always during the summer months (last 4 summers). I looked back at my notes (re-brew the same recipe), generally it is down to about 1.011 - 1.015 ish at 3 weeks, the remaining gravity points drop after that to roughly the 6 week mark. I will say this, I'm a bit more hands off with this strain given my experiences with it, so it could be possible that it was ready a bit sooner, I just don't bother to babysit it in the final week or so and take readings each day until terminal gravity. I'll be a little more attentive when I brew it again in July and see what happens. I've read a lot about this strain in other forums and I find it fascinating that people can have such vastly different experiences when using it, stuck fermentation aside.

 

How did you oxygenate the wort?