Be patient and wait. You could rouse the yeast and/or bump the temp up a degree or two. Young high gravity beers are sweet. I really don't think you have a problem here, so don't sweat trying to fix it. Relax, have a ... etc., etc. Get the beer as clear as you can and bottle it young and sweet. DON'T add sugar and you shouldn't need to add yeast (assuming an alcohol tolerant yeast was used to begin with, but I don't know what you're using). There will be enough yeast and sugar to carbonate. Carbonation level will be a function of time (again, assuming an alcohol tolerant yeast was used to begin with) and with big beers, time is a major ingredient. >A friend ran into a few problems on a porter (1.080 SG). He pitched 2 tubes >of yeast (one Wyeast and one White Labs) and it started fermentation well >but stalled out at 1.033. I had him add a little yeast energizer - it >restarted and dropped to 1.028 and still is fermenting very slowly. > >70% attenuation should get him down to 1.024 and that still seems sweet. > >2 questions: > >I read in a winning MHBA recipe adding a little 2024 pilsen yeast at >bottling - is this one possibility, or dangerous with that much available >sugar? -- Michael Valentiner, Minneapolis, Minnesota mpv(a)yuck.net