SKIP to the BOTTOM for my 2 questions. details below in case you care. The recipe I followed: Belgian Dubbel Grains: 4 oz aromatic 4 oz chocolate 6 oz special B 8 oz carapils Hops 2 oz kent golding (45 min) 1 oz Saaz (15 min) Yeast. THIS is where it gets hairy. I pitched Wyeast Bel. Abbey II originally that had been sitting out of the fridge for 5 days. After I pitched I learned I was supposed to keep it in the fridge. anyways, after 2 days there was no action in the airlock, so i repitched some new yeast and saw some action in the airlock for somewhere in between 1.5 - 2 days. My original Gravity was 1.070 just like the recipe says. After 2 1/2 weeks of primary I measured and the FG was 1.020, whereas the recipe says it should be 1.015 - 1.017. After reading around on the internet I decided I should just go ahead and rack it in secondary. So, 1) Considering the recipe says the ABV will be 7.2%, and that my FG was .003 off, what ABV can I expect? 2) is there anything I can do (add sugar, yeast, etc) to secondary to bring it closer to 1.017? Thanks for reading.