Not sure if I have enough yeast...what to look for?

[Nkliph]

I did my first all-grain BIAB, for a Saison.

The recipe (store recipe) estimated OG at 1.059, mine came in at 1.075.

I used a smack pack of yeast, Wyeast 3711 French Saison. The packet said good for OG up to 1.060 for 5 gallons. Mine is higher, but batch size is 2.5 gallons.

I am concerned that the OG may be too high for the yeast to reach projected FG of 1.009, or even close to it.

Fermentation did start about 12-13 hours after pitching (started, but slow, about 2 bubbles per minute, I'm assuming it will pick up). However, how do I tell if fermentation is working towards FG or falling short (short of having to get a sample out of my carboy to measure)?

Would there be a scenario where I may need to pitch more yeast?

Thanks

 

[ACbrewer]

Yeast cells needed are a function of the sugar concentration and the wort volume.
your batch size at 2.5 gallons would almost halve the yeast you need if your OG were less than 1.060 I think recommended is 2x up to about 1.080 or 1.090 - .. I don't recall exactly.
If you are still in the first 24 hours, you could hit it with more O2 - either through a stone, or just with stirring. If you are past the first 24 hours I wouldn't aerate at all. I'd say however that your pitch rate should be good. Although perhaps a bit strong.

IF this had been extract I'd wonder if you'd not mixed well enough.