First "big" beer, possible first stuck ferment.

[McDingleberry]

2 weeks ago I brewed Northern Brewer's Imperial Stout extract kit. I ended up with a little extra volume (about 5.5 gallons total) and OG was 1.083. I pitched at 70 degrees, and put the bucket in my temp-controlled fermentation fridge set at 68 degrees.

Now, one thing that I kinda screwed up was that on brew day I completely forgot about making a starter, but I had a second packet of Wyeast 1728 Scottish Ale from another kit, so I pitched that as well. I'm not sure if pitching two was under or over pitching.

After about a week, I noticed the bubbles had nearly stopped, so I checked the SG, and it was 1.030. Now, 5 days later it hasn't budged. I'm not sure what to do here. Should I re-pitch? The beer actually tastes great, so bottling at 1.030 probably wouldn't be a disaster, but I was hoping for a beer around the 8.5-9 ABV. Also, if I repitch, can I use a different yeast? I have a packet of Danstar Windsor in my fridge that I was going to use for hard cider.

 

[PT Ray]

I would say it's done. Only other thing I would do is move it somewhere warmer, like 75 degrees. You might be able to drop it a point or two. Save the Windsor for the cider, I've made some of my best cider with Windsor.

 

[shutupjojo]

I would use a secondary for this beer and let it sit a while longer. Maybe a month or so.
I don't think it's done yet. Need to be more patient with this style.

 

[unionrdr]

If you take it off the yeast cake by racking to secondary it'll be a whole lot harder to get it to finish. Just leave it in primary & gently rouse the yeast off the bottom. Sometimes that helps.