I brewed a chocolate porter two weeks ago and it's stuck. OG before pitching was 1.045 and it is at 1.027 (for a week now). I'm pretty sure I hit all my temps. I did use a lot of coco powder (13 oz.) in the mash tun, but not sure why that would have stopped the yeast. Room temp is 55-60, but I have a brew belt on it and the times I've checked the temp of the beer it is 70-73. I tried to get it going again with some corn sugar and yeast nutrient, but nothing. So...my idea was to: (1) re-yeast it with a yeast starter I made today; (2) re-yeast it with 1/2 the starter and use the other half for a red ale I planned to make this week; (3) make the red ale this week and rack the porter onto part of the ale's yeast cake in a few weeks; or (4) make an imperial stout in a few weeks (when I can get the grain) and blend the porter and stout to hopefully get something around 5-6% abv. Ideas?