Slow but not stuck fermentation

[Travisty]

I brewed a belgian dark strong two weeks ago. OG was 1.112 and it is now at about 1.048. I pitched the entire yeast cake from a tripel I brewed right before this. I pitched at about 64 degrees and have been ramping the temps 1 degree per day since after 1 day of active ferment at 64. It's now at 79 and I was planning on capping it at 80. I gave it about 2 minutes of O2 when I pitched the yeast and another minute or so about 12 hours later.

I checked the SG a couple days ago after the rip roaring fermentation slowed and it was at about 1.055 then so it's dropped only about 7 points in the last couple days. I'm thinking the yeast wasn't quite as healthy as it should have been since it came directly from a 10.7ish% ABV tripel. I'm wondering if I should just let it slowly work it's way down to FG or if I should pitch more actively fermenting yeast to help it out. I've got about two more weeks before I need the fermentation space for a new beer.

What say the BN army? Let it go or try to help it out?

BTW, I did a fast ferment test on the wort and it made it down to about 1.012 so I know the wort is quite fermentable enough.

[brewinhard]

A good rule of thumb is to only reuse yeast from beers under 7% (probably more like 6%) ABV. Your yeast are probably a bit too defeated to help you finish that one out enough. You can try rousing the yeast and giving it a bit more time, but if it doesnt continue to drop you may have to get some fresh yeast and make a rolling starter to finish off things off.

[Travisty]

Yeah, I had heard that rule of thumb before, but for whatever reason I had a brain fart or I thought this yeast would be different. Sometimes you just have to learn for yourself I guess.

So I was going to get a starter going of US-05 or something last night, but apparently that sachet I knew I had in the fridge was a figment of my imagination so I guess a trip to the LHBS is in my immediate future.

[Travisty]

Update:

I ended up getting a starter of WLP530 going and pitched it when it was actively fermenting. The dark strong began bubbling again though not as strongly as I had hoped. Yeast is dropping again so I got a gravity reading. 1.042. Yeah okay, well I think repitching into a beer that's already at about 9% ABV isn't going to do anything more for me. I'm thinking this beer might be destined for some brett. Any suggestions on which strain of brett would be nice in a dark strong? Should I make a starter of the brett or just pitch a vial straight in?

[brewinhard]

I would pitch 1 qt of Wyeast brett L. and 1 qt Wyeast brett B. providing you have room. Give the starter more than a few days to wake up (I typically go from 5-7 days) and pitch away. This beer will take lots of time depending on how low you want the FG to drop. How dry were you hoping?