Brewed a bigger IPA at a slightly higher mash temp 153-154F that measured OG 1.086. After 8 days took a measurement of 1.026 so roused the yeast thinking they might need it. It's now day 11 so took another measurement and still at 1.026.
Should the yeast be given more time or is this measurement acceptable for the mash temp?
That is a pretty high final gravity. I typically mash at 152-154. Mashing at 154 will give it a bit more body but not enough to lead to that high of a final OG in my experience. What temp did you ferment it at and what temp is it at now? Also listing what you used for ingredients may help someone pinpoint the issue.