Double yeast addition?

[mattbeer]

I brewed a barley wine 2 weeks ago (OG 1.07). I used a starter plate with a smackpack and pitched the yeast. My question is, Should /Can I add more yeast at this point? It's my first time doing a BW, so I'm a bit nervous! Any feedback would be helpful.

 

[reinstone]

If you were to add yeast I would make sure that it is active first. Do you need to get a lower gravity. This would be similar to krausening. Read up on that term it should help. Cheers.

 

[Inkguy]

I think it also depends on the yeast you used. I have brewed 3 barley wines, and the proper yeast (read: alcohol tolerant) with a starter was sufficient. The first time I was nervous and added dry champagne yeast, though I don't know if it helped. The most recent one I did took two weeks, but the ambient temp of the basement was 60. You might be OK; two weeks isn't bad.
Have you checked your gravity?

 

[mattbeer]

I used