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Dark roast

If you are not happy with it as is, I would go with #4, adding amylase. You should not need to re-pitch yeast, and yeast alone will not help. See this. Excerpt: "If a malt contains significant unfermentables (and most do - more or less), then the beer will only ferment down to where it...

Echo the above. You're off by only ~6%.

Thanks for that info Matrix. I generally like to use fresh, but when I heard the dried may have a stronger (ie "more pineapplely") flavor I got interested. I know many herbs cure and develop more refined flavors (or more potency, depending on the herb) as they dry and during a relatively short...

Yes. Some yeasts drop easier than others, but it is my preferred method of expedited clearing or clearing stubborn batches, and may be the only real way to force clear a show mead. EDIT: There is already a thread on it here.

Plain easy

Lay waste

Most likely not, especially if it was actively fermenting as this will produce a positive internal pressure and a layer of C02, both of which will help prevent oxidation (which is probably not much of a concern at this point) and infection. Open fermentation is still practiced with much...

A second reading after mixing/aerating will help. The hotter the sample, the lower the apparent gravity. Hydrometers are typically calibrated for 60º samples. Over 80º can noticeably impact your reading.

Lots of things, but assuming an all-extract kit, it would likely be a problem with water volume, boiling time, or even sampling for the gravity measurement. What was did you expect to hit? What did you hit? What is the recipe/process, and did you deviate from it?

It can reach a gravity below 1.0 because alcohol has a lower density than pure water (1.000). A gravity below 1.0 will always be achieved with full attenuation of a wort with no (or few) unfermentable ingredients. The gravity will return to 1.0 when the alcohol is removed. However, I think...

Lactose has a gravity potential of 43 points per gallon. That should mean that the total gravity contribution to a five-gallon brew from lactose is about .0086 of completely unfermentable sugars. Assuming you have added the lactose to five gallons of wort, that leaves you with an adjusted...

~ 1.017, give or take a couple points. What is the temperature of your sample? Temperature can change the reading depending on how far it is from 60º F.

Pineapple is something I have wanted to try as well, but haven't gotten around to it. When I do, it will probably be fresh fruit in the secondary, but I may try the dried. Am I correct in assuming that dried pineapple has a stronger flavor when compared gram-for-gram to fresh or is there...

Hard core

You could try adding something like this instead of Lactaid which has some chemical preservatives which could interfere with fermentation. The only ingredients to this are lactase, glycerine, and water. The glycerine will contribute to body and mouthfeel, and is sometimes used as a...

Busy body

Lactose is not fermentable, and you have a milk stout. Maybe you can find some lactase, which will break it down into fermentable sugars and it may ferment out. You might like this: Chemistry of Beer Edit: You could also sour it through a lacto-fermentation, though that will completely...

Spiral fracture

Them apples