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Update: One week later, still seeing a decent amount of bubbling in both (formerly?) stuck batches, so I hope the sugar and stirring worked to rouse the yeast. Will report SGs tomorrow.

Right. I know O2 is generally bad, but I'd heard of oxygenation as a last resort if attenuation is less than 1/3 of expected, but maybe even then it's too drastic and might end up worse than just blending with another beer. I'd be ok with blending Batch 2, which has the EC1118 in it and...

Would you suggest trying to oxygenate either batch now?

Thanks, FermentedCulture. Had no idea about EC-1118 killing other yeast strains. That might explain Batch 2 and why adding yeast had no effect, but for Batch 3 I used a Chimay yeast only, which worked great for my Batch 4, brewed around the same time. Maybe it's 2 different problems causing...

Thanks Renegade Brewer and vtipsy for replying. Not sure the age of the Lalvin yeast, but I had used it for some wine back in October when I bought a bunch of packs (hence having some on hand). It seemed fine initially, causing lots of action at the airlock. Same with batch 2, which was yeast...

Nope, old-fashioned hydrometer.

Just got back into brewing last January after about 15 years. Brewed up a 1.065 batch and it's been bottled already at FG 1.012, no problems. Used a pack of Fermentis Safbrew Belgian Abbaye Ale Dry Yeast for that. Using LME and a bit of sugar. For the second batch I brewed at 1.054 OG and threw...