Imperial Stout Update

I haven't posted in a while so I figured I should give some kind of status update on the stout. A week or two of fermentation got the gravity down from 1.075 to 1.032 and most visible activity had stopped. We left it over thanksgiving break to finish up but it just stayed at 1.032! I expect the stuck fermentation was caused by:

(1) Not enough oxygenation before pitching the yeast; we didn't shake it or anything

(2) Too low yeast pitch rate; only pitched 1 packet of dry yeast and maybe should have added another

Since I had an extra packet of yeast (for a future brewing of an all cascade IPA), we transfered to secondary and threw in more yeast. The gravity samples have all tasted fine although they were very sweet.

Its been just over a week since we repitched and Greg checked the gravity last night...

1.012!...he thinks...Apparently he is not too confident with his hydrometer checking skills. At first he sent a text saying "1.025" but then called and said 1.010 or 1.012. At any rate, it looks like we will be bottling next week.