high gravity "stuck" idea

[enohcs]

I have a 1.100 wee heavy that I have fermented down to 1.038 (about 9.5% ABV). It's still a bit "syrupy" which is acceptable in the category, but I want to get it a bit lower. I'm thinking that if I transfer to a new carboy, wash the yeast, create a new starter with the washed yeast, and pitch it while fermentation is ramping up, I'll be able to squeeze a few more points out of this batch. Thoughts?
I'm using WLP0028, Edenborough (sp?) Ale yeast

 

[Calder]

It's Edinburgh!

White labs doesn't rate it's alcohol tolerance as high, so you might be as far as you can get with that yeast.

1.038 is way hgh for an FG. probably tastes lie syrup. probably want to get it down to 1.020 or lower. To get to a decently dry finish, you are looking at about 13% abv. Try a high gravity yeast (not champagne). Maybe a Belgian, or WLP099.

 

[Bobbybob]

You could do something like this.:rockin:

https://www.homebrewtalk.com/entries/ice-concentration-to-resurrection.html:

I have yet to tackle a really heavy beer but when I do I almost want a stuck ferment just to try this.