Originally Posted by jkendal
Try these things in this order...
Rouse the yeast and take another gravity reading tomorrow morning. If it's dropping then do it some more.
If no change in gravity, try moving it to a warmer spot and take gravity reading the next morning.
If still no change, add another packet of yeast.
If it still hasn't changed after all that, best I can tell you is to bottle/keg it. It will be a bit on the sweeter side but it won't be ruined. And then the next time you brew a high OG beer like this one, pitch more yeast. I usually use 2 packets if I'm brewing anything over 1.060.
And if none of those
work, you could always add some Brettanomyces to dry it out and funk it up. A little bit of that wild Brett character might work really well in a bourbon barrel porter. I had an extract imperial stout get stuck at 1.030 a couple of years back, and a little Brett B plus a month or two of waiting got it down to 1.015 or so.