OK I'm doing my first beer over the 1.080 og mark and it just seems like its taking forever. it started out at 1.098 and i pitched 2 vials of wl Belgian golden strong and 1 vial of wl Abby.well needles to say fermentation started with a boom.it fermented strong for 2 weeks then dropped off to bought 1 bubble every 15 to 20 seconds well i took a gravity and its at 1.038 way more than i expected for the amount of activity I'm seeing .so i decided to rouse the yeast and pitch a tube of wl champagne yeast thinking if any thing would git it started that would but no such luck.still the odd bubble evry 18 to 20 seconds what do yall think?