Originally Posted by bchurch
That is really high for a alt beer, I would try rousing the yeast and warm it up a bit to see if they get going again.
I also want to add if you add new yeast and bottle you may not like the result, overcarbed or worse yet bottle bombs.
+1. Scarier yet even if you don't add new yeast the existing may decide to wake up with priming sugar / bottling and give you bottle bombs. Happened to my scotch ale a couple years ago and I'm still 'aging' (aka avoiding) the result.
Could try a forced ferment on a small sample to see if it will get down anymore, that would at least tell you if there's more fermentables there (and therefore risk of bombs). Be interested to see there's any good solutions to this..