I should have made a starter but didn't question

hello i brewed a belgian dubbel last night using a smack pack of trappist high gravity yeast. The beer came in at 1.072 but I didn't make a starter, in fact when i smacked the pack it blew up and I lost maybe 8 percent of the yeast. So my question is, should I leave the beer alone, or would it be ok to add a pack of dry yeast in a few days to help ferment out the high gravity beer? Right now 24 hours in, the beer is fermenting like normal with a nice krausen layer on top, I'm just worried that fermentation won't finish since i didn't use a starter and lost some yeast. thanks for any info.

Wait and see...what temp are you at? once fermentation slows you can raise the temp a little to help attenuation.

in room temp is 64, fermentation seems to be peaking so liquid temp is probaly around 70 or a little more, forgot to buy a fermometer for my newest betterbottle.