1469 stalled out???

[singybrue]

I brewed the Common Room ESB from this site on 11/25. I had problems with high mash temps-was trying for 154/155 and was getting 157 regularly. My OG was 1.060. I used Wyeast 1469, making a starter on a stirplate.
I checked it today (12/5), and my SG is 1.036?
Shouldn't it be lower by now?
Reading this post has me concerned:https://www.homebrewtalk.com/f163/question-about-wyeast-1469-west-yorkshire-ale-yeast-339092/
as they talk about a huge kreusen that lasts forever. I had a moderate kreusen that was gone in a day.
I'm giving rousing the yeast and bumping up the temp to 20.5c a try.
Any ideas? Should I repitch some S04/S05 in a couple days if nothing happens?

Below are more details from my log:
Wyeast 1469 1000 ml starter on a stirplate for 36 hours, than 1 day in fridge to settle
Slightly more than 5 gallons into the fermenter -OG 15 brix or 1.060
Pitched 300ml 1469 slurry at 67 degrees 8:30 pm
Slightly less than 5 gal in the fermenter including trub
Set temp at 16.8 (about 64)
Kreusen the next morning 11/26 at 8:30 am
11/27 1:45 am Carboy temp 64 nice kreusen but not huge/excessive.
11/27 7:30 pm-Kreusen gone, raised ferm temp to 18.5C
12/5 Sampling prior to cold crashing-1.036???

 

[Cider123]

I use 1469 all the time. I love this yeast for all my English beers. The only time it ever stalled on me is when I accidently had it fermenting under 60F. Once I raised the temp, it took off again. You should get a 1.060 brew below 1.036.

Are you sure your thermometer, hydrometer equipment is working properly?

 

[guldalian]

I did a smoked porter with this yeast and had the same problem. FG not low enough after 2 weeks, so swirl/rouse, 1 week later, same FG. So I said, meh, and bottled it. Then the bottles stared exploding..... This yeast is a bit too finicky for the likes of me.

 

[Cider123]

I just bottled a porter that 1469 took from 1.064 down to 1.017 with some unfermentable sugars added. It also tastes great.