So I brewed my first barleywine last Sunday using Jamil's Old Monster recipe from Brewing Classic Styles. The target OG in the recipe is 1.115 for 5.5 gallons, but I miscalculated my sparge water needs and ended up with 9 gallons, pre-boil, boiled for 120 minutes and ended up with 7 gallons in the fermenter at 1.092. Oops, but no big deal as that means more beer in the end and my IBU, SRM and ABV calcs weren't thrown off to unacceptable levels. I am slightly concerned about my fermentation though. I dumped the wort directly onto a sizeable WY1056 yeast cake from a 1.055OG brown ale. I have a chest freezer with a digital thermostat that I set for 68F according to the recipe. Fermentation started within a couple hours and went really strong for 3 more days but on the 4th day I noticed that the krausen had sunk with airlock activity down to almost nothing. For a lower gravity beer that might be normal, but that seems way too fast for barleywine primary fermentation to finish. I know the only way to tell would be to do a gravity reading but I generally don't touch my batches until at least two weeks. Is there anything I could do to wake it back up? Shake the fermenter? Increase the temperature? Leave it alone and check gravity in another week or so? Any advice is appreciated!