Guys, need some advice here... I've done two all grain batches, one was Yoppers Hoppy Amber Ale and one Milk Stout. I hit my mash temps and og's. Did starters, 1L and 1.8L respectively. Fermented both @ 67* for four weeks, but both FG's ended way high, amber ale @ 1.024 and milk stout @ 1.030. I used Denny fav on the amber ale and a Irish ale yeast on the stout. Any ideas? The stout is still in the primary, I've swirled it and put a heat rap on it in hopes of cranking up the the yeast again.