Stuck Fermentation?

[mbcomstock]

I am fermenting a Trappist-style ale with a starting gravity of about 1.092. I typically would have made a 1 gallon starter for this type of high-gravity beer, but couldn't this time. Instead, I pitched two packets of Wyeast (one each of 1762 and 1214) at about 68 degrees. Fermentation started in about 12 hours. Within a day, fermentation was highly vigorous. By way of reference, gas was bubbling out of the airlock at about 2.5 times the rate of a Saison that I pitched at the same time. Within 4 days, fermentation slowed dramatically, with the head collapsing and gas bubbling through the airlock intermittently. The Saison continues to ferment vigorously, even though it's a much lower gravity beer. Is my Trappist fermentation stuck? How do I know? Should I take gravity readings? If it is stuck, do I pitch more yeast, this time with a starter? Thoughts would be appreciated.

 

[TequilaMockingbird]

Perhaps you could try adding a little amylase. If any dextrines came through in the mash, this should convert them back to Maltose to some degree. Also when you do this, I would use a paddle to thoroughly adgitate the yeast from the bottle of the fermenter.

Best of luck

 

[mbcomstock]

Thanks. Based on yeastcalc.com, it looks like I under pitched by about 100 billion cells.

 

[Kate00]

Take a gravity reading and go from there. Ive had beer ferment completely in as few as three days, so it's possible for it to be done.