I brewed a milk stout last week and the OG was at 1.056. I measured today and it's at 1.022. I've read that milk stouts can finalize higher than other types of beers (I brewed an IPA that finalized at 1.002). I'm going to keg this next Sunday and I'll do another measurement before then, but I wanted to make sure that this isn't considered a stuck fermentation. I tasted it and it tastes good, but my calculations are showing that it's a very low alcohol beer; around 4.6%. Beersmith is showing that it should have dropped to 1.010. Is it possible that it still isn't done? I use buckets for fermenting and I had a decent amount of krausen at the top still, so I'm not sure if this thing is done or if I need to try to revive it somehow.