I started an IPA the 14th last, pitched a healthy starter 1.25 liter of WLP051. Less than 24 hours later, a healthy foam head and airlock bubbling away. OG was 1.065. A week later the gravity is a little above 1.020, after 11 days it’s about 1.018. Temp wise it began in mid 60s, gradually upping to 70. The projected FG is 1.008 to 1.014, but I hope for the lower range of this. Was thinking of pitching a champagne yeast to get the gravity down. Seems concerning that full attenuation is not achieved nearly 2 weeks after pitching. Should I just be patient and give it a few more days, or pitch the champagne yeast?