Pitch new yeast or stick with status quo?

[jason.loxton]

Making my first tripel. I have no experience with Belgian yeast. 6 gallons with an OG of 1.075. Pitched a starter of WLP530, along with another old vial 530 I had kicking around (just to get rid of it). Aerated with pump and stone. Started at 64 f, and ramped about 1 f a day to 70 f, and have been holding steady since. Had solid fermentation, with major blow off at first, but it mellowed by about day four. Measured after one week and it was down to 1.040. Left it for another week and dropped to 1.024. It is currently slowly fermenting: a bubble every 5 seconds in the blow off container (end of day 14). I am tempted to throw in a package of S-05 (I have plenty) to get things finished off quickly (I am leaving for the work week and either call it 'stalled' now, or wait till next weekend.) I have some concerns that the starter might not have been as clean as it could have been, and I'd like to get it down to lagering temp sooner than later to avoid giving the bad guys more a foot hold. I figure that by this point I should have most of the Belgian flavour profile anyway. I have no experience with this yeast, but two weeks seems long to still be this high gravity, based on reading on the fermentation schedule of various Belgian breweries. Thoughts?

[CartoonCod]

I recommend giving it another week or two and slowly raise the temperature up to the high 70's. If your conditions weren't optimal two weeks is not too long. If you want to add more yeast, make sure you add actively fermenting yeast (ie: actively fermenting starter) because of the high alcohol environment.

[GillettBreweryCnslt]

I recommend giving it another week or two and slowly raise the temperature up to the high 70's. If your conditions weren't optimal two weeks is not too long. If you want to add more yeast, make sure you add actively fermenting yeast (ie: actively fermenting starter) because of the high alcohol environment.

Agreed, give it more time.