Brewed on Sunday September 22nd Post Boil SG: 1.076 Yeast: White Labs WLP570 (Golden Ale Yeast) Carboy Volume: 3 Gallons Wort Volume: 2.8 gallons (10.5 liters) Pitched yeast at 66° Fermented first 3 days at 68° Recipe Link Built an adequate starter for the volume of wort I have a controlled fermentation environment with thermowell and InkBird controller and after 18 hours a nice high krausen developed for several days but was not excessive and did not blow out through the blow off tube. After 3 days bumped the temp up 1° per day until it reached 74° then moved it into the house where it averages 74° - 75° in the back room as to make room for another brew in the fermenter. Checked gravity today on 10/13 (3) weeks in using my Hydrometer and it's only dropped to 1.038 (expected 1.014 - 1.012) only dropping 38 points although it appears to still be working; assumption based solely on (airlock activity). NOTE: wort sample taste great although sweet with no sign of any contamination. Now this is not my first high gravity brew on Sept 9th I brewed a Belgian Blonde (Strong) hitting all my numbers and after 3 weeks in fermentation it dropped to 1.006 (different yeast) it's now racked to a secondary purged of O2 capped and conditioning in the big beer fridge in the garage. Last year I did a Saison @ 8% that was fantastic after 3 months conditioning. Over the last year I've had nothing but great success with all my brewing and bottling but this is the first time I've used this yeast; my expectations are that this would be done fermenting by now being at the desired FG. First thing I did today before pitching more yeast was to give it a good rouse to bring the yeast up off the bottom to see if I can get this thing going. Suggestions??