Robust porter brewed 3-weeks ago has decided to hang up at 1.022 (6 P) from a starting gravity of 1.070 (17 P).
I have two fermenters one with WLP 001 and one with WLP 007. I pitched according to the Mr. Malty calculator and mashed at 153 (unless my thermometers are both off...but I'll check those soon).
Question: any suggested yeast strains to stir-plate and pitch? I leave Sunday for a couple weeks and plan to leave both beers on the original yeast until I get home (total time will be 5 weeks on yeast) and am thinking I'd like to throw more WLP-001 or another neutral, tolerant yeast at my porters to try and dry them out. The recipe was similar to Brewing Classic Styles with only some small tweaks to the grain bill.
I know I may be stuck and have to deal with the FG, but am willing to try to eke out 4-6 more points if it is possible.