I would throw another 3lb each of pils and wheat malt in, and call it a dunkelweizenbock. Might need a touch more hops to maintain the GU/BU ratio.
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I always thought it came from homebrewers wanting to do what commercial brewers do. In a commercial fermenter, you have maybe thousands of gal. of beer sitting on the yeast causing a lot of pressure.
I don't have the means to make a starter at this point. I do have an extra Safale US-05 that I could use along with the Wyeast or should I just use the Wyeast?
One Wyeast pack definitely won't be enough+1
If the gravity is steady, the yeast is done. 1.019 seems a bit high for a final gravity, though if it's all extract maybe that's were it should be. Were you expecting it to attenuate further?
The bubbling is most likely just CO2 coming out of solution. Is the temp rising in you storage area? The beer will hold more CO2 in suspension at colder temps.
There's no harm being patient and waiting to make sure it finishes. Unless you're eager to bottle.
I'd say give it a week or so and check again. If the gravity continues to creep downward, give it a little more time.
If it's steady, go ahead and bottle.
And why spme people recomend secondary? When is this used?