stuck fermentation! help!

Not sure if this is relevant to the conversation anymore, but my beer brewed with the 'bad' ECY29 started fermenting again after being roused. Even had a thin krausen rise and fall. It's now down to 1.014 and ready to be dry hopped.

 

I'm posting this in response to the RIP comment, and I must disagree! Although I was considering pouring out my attempt at barley wine I came up with this idea. I had a similar situation with JW Lees Harvest Ale Clone as mentioned by BeerDunson. Asking for 11.5% ABV from Irish ale yeast is pushing it. Needless to say I had a stuck fermentation. I tried re-pitching with SD Super yeast w/aeration and still got nothing. I guess, per many posts in this thread I needed to do a yeast starter and get the beasties nice and primed before pitching them into a hostile alcoholic environment. (BTW the gravity was stuck at 1.042 in the BW from the target OG of 1.120.) I was getting afraid my efforts with this clone were lost, and was dreading having to pour out a nearly $100 batch. (Other points: partial mash brew technique, sparging went well, hit the OG on the head)

To get to the point, I brewed a Magic hat clone about 1.5 months after the barley wine. Rather than throw out the trub from the magic hat batch I put 1 gallon of purified drinking water on the yeastbed while siphoning the barley wine onto it. I added additional water (about another gallon) to drop the reading to 1.030 and needed the FG, per the recipe, to get to 1.02. I stirred to aerate and it started blowing hard within hours!

My thoughts:
1) the EtOH was too strong and halted fermentation initially with the Irish Ale Yeast, as to why...no yeast starter, not enough aeration? Who knows?
2) Per the SDSuper failing...Again, the ABV affected the SDSuper yeast, there was no starter for the yeast, it was not healthy enough or ready for such a harsh environment. (BTW the BW already had about 10.5% ABV present in the fermentor).
3) The yeast in the trub from the magic hat clone was primed and healthy and had been sitting in a 5%ABV environment prior to introducing the BW to it. So the job I needed it to do wasn't as hard for it to accomplish.
4) Why add water you ask? Addition of water lowered the ABV (changed the style and taste, etc, etc - ugh) and reduced tonicity making the environment introduced to the yeast even more similar to the finished magic hat clone's yeast bed.
5) Finally, I'm stubborn and too cheap to pour out anything! I suggest to experiment and find a way, rather than pour out!!! Even if this attempt is completely screwed as far as matching the style/clone I still got something to drink out of it. BTW, I will report on taste and such soon.

Has anyone else done this? Thoughts?