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I transfered to the secondary because the airlock was only bubbling every three minutes. That is typically when I transfer all my beers. Do you think I should try repitching with a different yeast? Or a combination? I have a belgian strong (1388) on hand and I could pick up a dry mead...

So I decided a few weeks ago to make what I am calling a garbage beer. I am transitioning to all grain and wanted to purge every last grain/extract/sugar that I had in the house. Obviously I had no style in mind. Aside from the grains that I added (which included 2 lbs of chocolate malt)...