Stepping up wort gravity to prevent stalling?

[73standard]

I have searched around a little bit but I don't see much info on this. Is it more likely to get good attenuation if you don't put all the malt into the wort at once? For instance if I were to make a beer that was going to be 1.15 OG, would I do better to make a 4 gallon wort of 1.09 OG, then feed the remaining malt to it gradually when fermentation slows?

My goal would be to have a 5 gallon wort that had an overall OG of 1.15 and finish out at 1.03 or so. Am I more likely to get a good result if I step it up gradually during fermentation?

 

[eastoak]

sounds like an interesting idea to look into but i would just as soon brew the beer, pitch the correct amount of yeast and go from there.

 

[flars]

One technique for very high gravity beers is to feed the wort more oxygen after 12 to 18 hours (I think) of active fermentation.

 

[pvault98]

One technique for very high gravity beers is to feed the wort more oxygen after 12 to 18 hours (I think) of active fermentation.

This. Healthy, appropriate sized starter with yeast nutrients and plenty of O2. The only time I have added fermentables mid-fermentation is with Belgian styles where I add simple sugar to boost the total alcohol and get the beer super dry. I would be worried about the yeast not breaking down all the long chain sugars later in fermentation and the beer under attenuating.