21 lbs maris otter

3 lbs C/C 40L

3 lbs chocolate malt

1 lbs chocolate rye

1 lbs chocolate wheat

1 lbs roasted barley

3 lbs lactose milk sugar

**<------ Oops?**

we also pitched 16 oz brown sugar, 16 oz of pure cocoa, 12 oz of chocolate syrup, 12 oz of molasses

This was a 10 gallon batch with a 1.090 OG that we split into 2 separate fermenters with their own yeast strain. One was the Irish ale, one was the English ale. They each had a 1.5 qt oxygenated and periodically shaken starter which is admittedly underpitching for gravity. The fermentation temp was 68 F.

I tested the gravity a week ago and it was 1.039 in

**both**of them; so I stirred the yeast cake back into the beer thinking this was obviously not a complete fermentation. Fast forward to today, the gravity has not budged and is still identical in both of them even though they are different yeast strains. If they are not done fermenting I feel like they are probably close... but I do have a 2L starter of WLP099 already made for just such an occasion.

Are they done fermenting or was it a weird stroke of luck that they both finished at the exact same gravity and I should pitch the 2L of WLP099 between them?