Hi everyone... first post here and I have a question I was hoping some of you could lend insight to.
I recently brewed a maple porter---total grain bill being 10lbs with 2lbs additional adjuncts (ie flaked oats, etc). During the last 15 minutes of my boil, I added 64oz (1/2 g) of grade B maple syrup. After my wort had cooled to 78f, my gravity reading was an astounding 1.095. Prior to my boil, I took a gravity reading which read 1.050 in about a 6.5-7 gallon solution.
I realize that the wort condensed during the boil, as it reduced in quantity and thereby raised the gravity level; however, I was still shocked by the high gravity reading. Since I was expecting a gravity reading around 1.065ish, I did not prepare a starter yeast and was worried how my yeast would do. [Note that I used a vial of White Labs Burton yeast strain].
Needless to say, fermentation started within 12 hours and is vigorous. I guess my question is this: when fermentation really slows and I have a gravity reading of say 1.050, would it be possible to add fresh yeast to re-start a fermentation?