I'm in the same boat this week and wondering the same thing. Just add more wort? Or throw it in the fridge, decant the old stuff (lazy unsettled yeast) and add fresh wort? Trying to step up from 2 cups to 2L.
Next: Something Hoppy?
Fermenting: Doppelbock, DIPA, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: CAP, RIS, Jalapeņo RIS, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Doppelbock, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy