Brewed an imperial stout 2weeks ago with an extract recipe put together by my local brew store. OG was 1.086 at 80F, pitched 2packs of yeast to make sure I got full fermentation, this is only my sixth batch. Pitched on a Sunday night and left early Monday morning for work, by 9am my roommate was calling me because beer was spraying out of the fermenter everywhere. He moved it to a shower room in our basement where it stayed until the next Saturday when I got back and it seemed to be doing nothing. I racked it to a secondary with some bourbon oak chips and the gravity reading was 1.04, and now a week later it is the same, I'm thinking of racking it onto another yeast cake this weekend to try to get it down to at least 1.02. Is it possible the yeast burned itself out after such a violent start to the fermentation? Any advice would be appreciated I really want to get this to drop some more. Thanks