So I have this..."thing" in my fermenter. Don't really know how to classify it but it's at 1.095 OG and has been resting at 1.024 for three days. I used 2lb 3 oz of Light Dry Extract and 1lb 4oz of corn sugar across a 1 gallon batch. For those interested hop additions are .6 oz of Citra for 45 min, .4 oz Citra for 15 min, and .4 oz of Hallertau for 5 min. It smells and tastes like passion fruit and lychee. Can't believe I only used hops in it! For the yeast I used 1 packet of White Labs East Coast Ale (advertised 100 billion cells packaged on 01/09/2017 put into fermenter on ). BeerSmith is saying I'm at about 73% attenuation but was predicting that I'd get to 90.8% attenuation.
Should I add a Trappist yeast or should I just rack to secondary and bottle once some more stuff settles out? I'm pretty sure that the East Coast Ale won't be able to keep up anymore since it's at 9.5% ABV (White Labs says that it's able to handle max around 10%). There's still a thin krausen along the top, but the gravity has remained constant for three days. It's been in the fermenter for a little over a week and four days.