I brewed a wheat using WLP300. OG was 1.042, target FG is around 1.008-1.010. Fermentation temp was a steady 72 degrees. Gravity after 2 weeks is 1.017. I transferred to secondary (dry hop and hoping to agitate the yeast and get them working again). I am alarmed at the fact the gravity is still kind of high, and there was a lack of yeast trub. Normally, there is about half an inch, this time there was only about a sixteenth of an inch. Anyone seen this before? First time using this yeast, so maybe this is normal.
Any details you could provide would help with diagnosing the issue. There are lots of things that can cause fermentation to stop higher than expected, but they fall into two categories. You have a yeast health issue, or you have more long-chain carbohydrates in the wort than you think. How much yeast did you pitch? How did you aerate? Recipe? Mash temperature? When was the last time you calibrated your thermometer? You can always pitch some active/attenuative yeast, US-05 is great, to try to bring it down a few more points.
