Stuck Fermentation...Solutions?

I brewed these two clones, and pitched 2 packets of Safale S-04 in each:
http://www.homebrewtalk.com/showthread.php?t=139078 (Brewed 2 weeks ago)
http://www.homebrewtalk.com/showthread.php?t=245456 (Brewed 1 week ago)

The FBS Clone ended up being a gallon short, with an OG of 1.103. It's had a pretty slow fermentation, but after two weeks it's only sitting at 1.053. Using the 15-30% rule, I should hit around 1.030 for a "finished" fermentation. I think it may be stuck.

The Zombie Dust Clone is wrapping up (OG 1.066, today's reading was 1.022).

I'm a bit tight on budget right now, so I have limited options:
Add some yeast nutrient (I forgot to use any in the FBS Clone. D'oh!)
Once I rack the ZD clone off the yeast cake to bottle, I could wash some yeast from it and pitch that in the FBS clone.

Has anyone done something similar before? Will either of these work?

[Update] 4 days post adding sugar, nutrient, and stirring the yeast, I'm still stuck at 1.053. I'm pretty sure I ended up with a good bit of unfermentables due to a high mash temp. However, I was toying around with Brewer's Friend's Yeast Pitching Calculator, and with the screw up in volume and subsequent higher gravity, the batch was under pitched by a pretty significant margin. So, to prove whether or not I've got some unfermentables, I ordered a couple packets of Safbrew S-33 to finish it off. I'll post another update after the pitch.

[Update] On 2 Oct, I added Safbrew S-33 (I did a 800 mL starter with them just to get their numbers up a bit), and that didn't do anything. Yesterday (5 Oct), I added yeast energizer and amylase and that seems to have fermentation going steady again. I'll see how it goes this week, and I'll post an FG when I get it.

 

I have used champagne yeast to finish high gravity Russian Imperial Stouts before. Just rehydrate the yeast per the directions on the package and toss it in. I bet you'll see airlock activity through the next four weeks!

 

I wouldn't use Champagne yeast. Most people report it does nothing (it can't process the complex sugars, and all the simple ones have been consumed by the sacc already). It is also a killer yeast, and makes it difficult to try another sacc yeast after it.

Are you using an hydrometer or a refractometer to take your gravity readings. Refractometers give false readings when there is alcohol present.

 

I use a hydrometer, readings given are already corrected.

So what I did was try boiling some corn sugar and yeast nutrient in 1/2 quart of water, and added that to my carboy. I also gently stirred the sediment with my wine thief to get some yeast back in to suspension (just in case).

I guess we'll see where it goes. Washing some yeast from the Zombie Dust and (gently) throwing it in is my next plan of action, unless anyone thinks it's pointless/stupid.

 

I keep Yeast Bay's Dry Belgian in the fridge just in case this happens. It will go to 16%, so I make a 1.25 L starter and pitch 1 L at high krausen and put the rest back in the fridge for next time.

 

That's something I'm gonna start doing, at least have some extra yeast on hand.

So I put the yeast nutrient and corn sugar in at 10pm last night. This morning at about 5am I had a 1/2inch bubbling krausen with steady airlock activity. That's actually the most activity this batch has had so far, so hopefully it's the bump the yeast needed

 

Taste the beer see if you like it. You might just have a ton of unfermentables due to higher than recorded mash temps.

 

It tastes about like it's supposed to, but maybe a bit sweet. I did mash in a bit higher than I should have because I lost track of the thermometer (maybe about 5 degrees). However, it did stabilize at the target mash temp within the first 1/2 hour.

I'm still new to the mashing process, though, so it's definitely a lesson learned

 

[Update] Ok, 4 days post adding sugar, nutrient, and stirring the yeast, I'm still stuck at 1.053. I'm pretty sure I ended up with a good bit of unfermentables due to a high mash temp. However, I was toying around with Brewer's Friend's Yeast Pitching Calculator, and with the screw up in volume and subsequent higher gravity, the batch was under pitched by a pretty significant margin. So, to prove whether or not I've got some unfermentables, I ordered a couple packets of Safbrew S-33 to finish it off. I'll post another update after the pitch.

 

IMO the beer has alcohol which is poisons to yeast,and dry or dormant yeast must take up oxygen in the "LAG" phase which is the phase that yeast will be in when you pitch. Been there done that and it doesn't work. You need to pitch a high gravity yeast at high krausen. The flavor profile is already set,so don't worry have a home brew.

 

[Update] So, I added Safbrew S-33 (I did a 800 mL starter with them just to get their numbers up a bit), and that didn't do anything. Yesterday, I added yeast energizer and amylase and that seems to have fermentation going steady again. I'll see how it goes this week, and I'll post an FG when I get it.

 

I'm curious how the amylase will work on your issue. I could have used it in the past but didn't have any. I now have some in my brewing supplies.