Stalled fermentation help. (NEWB)

[PhotoMonger]

So I'm onto my second batch, man this is an addicting hobby. My first batch was a Kolsch which turned out pretty well despite my fermentation issues. Now I'm onto my second batch and again I have run into fermentation problems, here is what I got going

5gal Wit Beer
6lb Extract brew
WLP400 Yeast
OG 1.051
It's been fermenting for 15 days.
Fermenter has been kept between 68-73.
Current Gravity 1.028 (for a few days now)

I think I got good aeration because the thing fermented like crazy for the first three days and I had some major blow off issues. Since then things have slowed down but I am still getting bubbles through my airlock. Krausen is about 1/2 inch or so. From my reading this guy should finish off at around 1.010 and the yeast should have about a 75% attenuation. Clearly fermentation is not complete. I had this same issue with my first batch as well.
Should I try and swirl the fermenter to rouse the yeast or is it too late? Any ideas on what I should do. Should I rack it to a secondary? Sorry for the rookie questions.

Thanks,
Ian

[darylM]

First, its not too late.

Second, yes to swirling the yeast some.

Third, the Krausen tells me the yeast are still doing something.

Fourth, relax and have a homebrew.

[corkybstewart]

You couldn't have picked a more temperamental yeast for your second batch. It makes great beer but you have to keep after it or it will go on vacation. Swirl it to get the yeast off bottom, and if that doesn't do the trick try to keep the temperature at your higher end, around 72F. The last time I used this yeast it fermented nicely for 4 days, just until I took the blowoff hose off and replaced it with an airlock. Then it took off and blew the lids off the fermenters, then stalled, and after about 3 weeks it was finally fermented. But oh what a beer.
This beer shouldn't be racked to secondary-at least 3 weeks in primary, then straight to bottles.

And welcome to the site and the addiction, it's a lot of fun.

[markaberrant]

When I use this yeast again, I will ramp up the temp into the high 70s-low 80s after 3-4 days.