When to re-pitch yeast??

[bigred]

So I made a new stout recipe on the weekend. The OG was 1.090. I pitched 1 pack of re hydrated notti, and it has been fermenting vigorously for the past few days. I have read that most people when brewing bigger beers like this will re-pitch some yeast to make sure that all the sugars convert. My question here is when should I pitch more? Should I pitch when the fermentation slows down a bit, but is still going? Or wait until I reach a steady gravity and then pitch?

Thanks for the advice in advance

 

[david_42]

When it stops fermenting and you want to try lowering the gravity a bit.