I am getting conflicting opinions. Last Sunday I brewed an IPA with 2-row pale, white wheat, a touch of carapils, and a touch of C10, along with a lb of table sugar. I mashed at 150-151 for an hour and hit 1.073 and pitched two vials of WLP095 Burlington and a vial of WLP013 London. After four days the Krausen had fallen in...and I took a reading at 1.022. That's 69% attenuation and I expected to see about 1.016 (77% attenuation) with those yeasts. There was still a fair amount swirling in the carboy and my blow off was bubbling away every 3 seconds. So, I'm assuming there was a fair amount of yeast still in suspension.
I tried out the technique from following thread, by pushing the beer over to (with C02) a purged keg.:http://www.beeradvocate.com/community/threads/is-4-oz-of-dry-hopping-too-much.210334/
After I transferred I put about 5 pounds of head pressure on it and have a spunding valve on it. Overnight over the course of 12 hours it only generated another 1 PSI of pressure.
So, did I jump the gun on my transfer? Should it clean up? Should I have waited for terminal gravity before pushing over? Anything I can do to get this beer to finish at 1.014 to 1.016?