Brewed an English Barleywine ~12 ABV Refractometer readings: OG: 1.115 (27 Brix) Current: 14.8 Brix 1) I got mixed calculations saying my gravity is at 1.040-1.045 which seems high 2) Using this calculator - https://www.northernbrewer.com/pages/refractometer-calculator I'm getting 1.025 which seems in range as the final beer should be in (~1.029) 3) Verified gravity with a hydrometer at 1.045 So first question is - is the beer done? Hydrometer should be the most accurate correct? My process thus far: Began with fast fermentation at 67'F with Wyeast 1968 London ESB pitched with yeast starter close to 1.0-1.25 pitch rate - high flocculation. After a week it seemed done, it wasn't. Swirled carboy a few times a day in an effort to keep yeast in suspension due to high flocculation. Raised fermentation temperature to 72'F Still no points or airlock movement. After 3 weeks, I racked to secondary, picked up some WLP007 Dry English thinking I needed a higher ABV tolerant yeast. Started a yeast starter, pitched at 0.75 at high-krausen. Still no points or airlock movement. Options? Add a starter of WLP099 High Gravity Yeast? Add more calcium? (I'm not sure I started with enough) Add yeast energizer at this point? (trying to stay away from yeast nutrients) Add amylase enzyme? Add alpha galactosidase? (again, hoping not to dry it out) Add O2 (I prefer not to add oxidation as this beer is already fermented) Would CBC-1 work? I heard this only works with simple sugars, hence for bottle conditioning only. My guess is the wort is not hospitable for yeast at this point. It's either out of O2, or out of nutrients. The yeast I've pitched has been extremely healthy. Trying to avoid Champagne yeast at all costs. No I'm not going to use Brett. No kegging equipment. I really want to bottle this beer. It tastes really great, I just DON'T WANT bottle bombs!