I brewed a maibock 3 weeks ago. It seems to be stuck at 1.028. It tastes fine other than it seems to have a bit of sweetness that reminds me, slightly, of the sugary sweetness from underattenuation.
21L batch size
3.18kg Avangard Pilsner malt
1.81kg Avangard Munich malt
Mash at 156degF for 60 minutes
2 pkg WLP833 in 2L starter
fermented at 50degF for 1 week then ramped up to 65degF
Do I just call it good and keg it? Or, should I make a small starter with more yeast and try to drop a few more points? Or, perhaps swirl it to try to get some yeast back up in suspension to hopefully drop the FG a bit more?