Hi All, I brewed an Imperial Stout a few weeks ago, it's actually the recipe available in Extreme Brewing by Sam Calagione. I don't have the book in front of me at the moment, but if I recall correctly, the OG was just over 1.1 (1.102 maybe) and after two weeks of fairly steady but not crazy fermentation the krausen disappeared and it stopped bubbling. Reading around on these forums, I realized that this didn't necessarily mean much, so I decided to check the gravity. It was at 1.05 and unchanged after I checked it three days later. The final gravity listed in the book was somewhere around 1.02 (1.026 maybe). So I guess I'm new enough to this that I have a few questions. I would be grateful for any help you all could provide.
* Is it safe to say the fermentation has stopped?
* The book didn't specifiy how many Wyeast packs to use so I only pitched one - directly into the cooled wort. Reading around on the forums I get the impression I should have used more yeast for such a big brew and probably made a starter. Is it too late to add more yeast?
* If my only option is to move it to the secondary as is, will any fermentation continue in the secondary and in the bottles? Or is the current gravity and ABV the best I can hope for?