"Potentially" High Gravity Stout Help

I'd give it more time. When I made a similar recipe it took 2 weeks to get below 1.04 and ended about 1.034. For future notes I'd recommend adding some simple sugars a couple days into fermentation to help keep your yeast from stalling in a high gravity environment.

As mentioned above it is not recommended to re-use yeast from a high gravity beer. You'll be better served making a normal 5% abv beer and using yeast from that for your next high gravity beer.

 

Tons of great Stouts finish over 1.040. Degassed a great 9% stout that’s rated at a 4.4 with 300 reviews on this site.. FG was 1.045.

Need to have balance if it finishes that high though so more roast malt and higher IBUs.

I’d give it another week or so but where you are in alcohol you’re probably good. If its really sweet, adding some coffee might balance it slightly??

Don’t reuse the yeast! I would never reuse a yeast from a beer over say 7%.

If you want a lower gravity I would recommend an Amaylse enzyme like AG300. It’ll convert the log chain sugars into more easily fermentable ones. Works like a champ every time.

A good yeast to use to restart would be K1V-1116 wine yeast.