Fermentation lag "solution"???

[tubetek]

Howdy folks-
Got one for the experts here...

Stout Recipe as follows
6 Gal full boil, 5 Gal result
10.0 Lb Dark Malt extract
1.0 Lb Wheat Malt
1.0 Lb Roasted Barley
0.5 Lb Chocolate Malt
0.5 Lb Black Patent Malt
Hops
Wyeast 1056 500ml Starter

OG was 1.078
after 1 week, 1.030
after 2 weeks, repitch champagne yeast
no activity in 48 hours.

Here's the deal; crushed 4 BEANO tabs and gently added to beer. Within 1 hour, lock started bubbling steadily (1-2 sec.)
and has been going for 3 days now. Even got a small foam action.

In hindsight, I should've doubled the starter for this high a OG, but what's happening here? Is the BEANO debranching the unfermentables and thereby giving the yeast food? Could there have been that many unfermentables in this batch?

Anyone have any take on this?

[mmmBeer...]

Wow, that is really stuck. I agree that a bigger starter would have been better for such a high gravity. I notice you did a full boil. Did you aerate the wort enough? That is about the only thing I can guess at (not being an expert and all J)

From what I read in BYO about beeno beers, the tablets should not effect the fermentation, but I don’t have the article with me, so I am not sure if you used the same techniques.

[tubetek]

Howdy Mmmm-
Oxygented with tank and stone for 1 min.
3 times. Should have been enough.
BEANO is an enzyme that converts carbohydrates to simple (fermentable)
sugars. Should the 3 Lbs grains have resulted in that much? Perhaps 1.078 to
1.025 was all the fermentables available.

[mmmBeer...]

Here is the experiment they did at BYO, this may (or may not) help you determine how much action the Beano should have had…hope it helps!
BYO - Brew Wizard (http://www.byo.com/mrwizard/1089.html)