Second Yeast Addition To Improve Attenuation?

[c0nsumer]

I've got a beer that I just racked to the secondary yesterday. A general outline of the recipe can be found here (http://www.nuxx.net/files/beer6_notes.txt). Well, I sort of made a mistake and used WLP051 (http://www.whitelabs.com/ratings.asp?id=WLP051) in it. The attenuation seems a bit low at 70-75, and upon tasting when racking it, it felt a little heavy and sugary. While I know it's not completely finished fermenting, I'm trying to figure out if I should grab a vial of, say, WLP500 (http://www.whitelabs.com/ratings.asp?id=WLP500) or something similar with a higher attenuation (WLP500 is 75-80) and add that to finish off some of the lingering sugars.

I figure that if I'm going to do this, I should step it up once, then add the starter tomorrow evening and allow it time to work.

What do you all think?

Thanks!

[HogieWan]

sounds reasonable to me. recipe looks good, too

[Fast_Eddy]

Did you record the OG and the CG(hehe - current gravity)?

[c0nsumer]

Hey, I just wanted to let people know that I did add a vial of WLP500 to this batch. The beer fermented for a bit more (I left it in secondary for 2-3 weeks after the second yeast addition) and I bottled it.

Well, what did I find after I opened it? The beer has developed a very strong, complex, spicy clove taste to it, on top of the coriander and orange peel. It's very bizarre and wasn't there when it was bottled, but it really came out nice.

I might have to do something like this again...

Too bad it's too cool to ferment a belgian yeast at the 75-80 to make something really fruity.