Made DC's Rye IPA and fermented a 10g batch with a 1g starter of 1450. Fermented at 65* for three weeks and it didn't appear to be moving from 1.017. So, I warmed it up to 70* a few days ago and it still isn't budging. I'm guessing it's done, but when I cold crash the hydrometer sample there's a lot of yeast that falls out of suspension. If I were kegging I wouldn't bat an eye, but I'm bottling this batch so I'm a bit gun shy of bottling too early.
I'm thinking it's time to dry hop, give it 7 days, then bottle.
Any advice?
Before you ask, I have no idea what OG was because I forgot to take a hydrometer reading but the runoff was pretty tasty