Final Gravity too High!!

This is the second time making this brew. It is from BYO's replicator of Dragon's Milk brown ale in the Sept.2009 issue.

The reoccuring issue I have is being able to reach a approx. final gravity of 1.016. My original gravity was right on both times. The first time I ended up bottling after 4 1/2 weeks of fermentation at a gravity of 1.024.

I currently have a gravity of 1.024 on my second batch after 2 weeks of fermentation and holding steady. I've come to realize the the yeast I'm using seems to be the issue (dry yeast S-33). By the way I repitched with the same rehydrated yeast 3 days ago with minimal results.

After deeper research I realized the the S-33 strain is known for its high final gravity. something I am not looking for and probaly should have researched before using this on a higher gravity beer. (original garvity of 1.068)

S-33 is a yeast i've used many times with good results, both in taste and attenuation, but not with this brew.

So, here is my question. does anyone have any input on a dry yeast strain that I can pitch on this brew without completely altering the end result, but bring my final gravity closer to my goal?

 

From what I've read on here, racking an under-attenuated beer on top of another beers yeast cake is the most effective option. If you have another beer in your pipeline that is almost done fermenting with a clean neutral yeast (like us-05), you can just rack on top of that.