Originally Posted by voodoochild7
I want it a bit drier it is too sweet right now and the gravity hasn't dropped in 4 days its been in there 2 weeks.
Only 2 weeks? That's no time at all for an imperial stout. It is waaaay too early to be worrying about messing with it. Shove that thing back in the closet and forget about it for at least a month (just check the airlock now and then to add more liquid). The gravity will continue to drop slowly for at least that long. For a big beer like that, I leave them in primary for 3 - 4 weeks and then in secondary for a month or longer. I then keg or bottle and let them sit for another 6 months before they are ready to drink. This is not a beer you can rush.
Don't add champagne yeast to the beer. This will impart different flavors that you don't want in a beer. Any beer yeast will work in a beer up to 15-18% alcohol. Yours will be 8.5% maximum so your current yeast can handle it just fine.
It sounds like you may have pitched without a starter and you racked to secondary too soon. As such you started with an insufficient amount of yeast and then cut the amount again when you racked. As I said before, don't get in a hurry. Yeast works on its own schedule, not yours. Just be patient and let it do its job. It will be slow because of the handicaps I mentioned, but it will get there.
Bugeater Brewing Company