A buddy and I brewed a 10-gal split batch of cocoa/cayenne/raspberry stout on 9/20. I used two packets of US-05 in my fermentor and he used a Wyeast 1084 starter in his. We had some trouble finding the raspberries we wanted and it took a bit longer to add them to the fermentors than expected. So on 10/14 I added the raspberries (at about 67*F). The SG before adding the raspberries was in the 1.020 range. Now about 60 hours after adding the fruit there is no action in the fermentors. So we had a discussion about whether or not to pitch more yeast. We are considering splitting a packet of US-05 between the two. I am worried that the yeast will not have the resources to ferment properly and may give us some off flavors. Any thoughts/suggestions?