Quick question for the more experienced here. I have a feeling its going to be a RDWHAHB situation, but it never hurts to get a second opinion
It's been two weeks since brewing and I just went to add my vanilla to the beer. I figured while the lid was off that I'd take a quick gravity reading and taste a sample (can't bottle until week 4, so I delayed adding my vanilla by a week so that it'd still only sit in the beer for two weeks). Both the hydrometer reading and taste of the sample lead me to believe that the yeast never finished the job. I got a reading of 1.030 (OG was 1.084), and the tiny bit I tasted had a lot of green apple (acetaldehyde, yes?) flavor.
I rehydrated my dry yeast in 95 degree water and then let it cool to 60, added oxygen to the wort via oxygen wand, pitched the yeast when the wort was at 62 degrees, and had my temp control set for 63, so I'm not quite sure why my yeast would be struggling.
Is the best approach at this point to leave it alone and bottle as usual in another couple of weeks? Or, should I raise the temp of the ferm chamber up to 70 or so (already raised it to 67 a few days ago) to try to rouse the yeast?