So, I'm making an imperial stout, just under ten pounds from extract, with a four pound adjunct using 1056 American.

After about a week, week and a half in primary, fermentation stopped. This seemed to be a pretty reasonable time frame, so I thought nothing of it. Until I took the gravity.

OG was 1.080. When I checked after fermentation stopped, I had about 1.030 which was, to say the least, not what I was expecting. I should reasonably have expected a much lower number with that yeast, topping out around 10% instead of the 6.5% I have.

So I repitched the yeast, with frequent agitation to get some oxygen in the mix. Fermentation never picked back up. So I went nuclear... I pitched some champagne yeast. That was three days ago, and not so much as a bubble. Tested the gravity again tonight and still got a solid 1.030.

Anyone have any ideas? The beer is good, I can't detect any contaminants that would be crashing the yeast and my sanitation procedures would put some hospitals to shame... I just can't figure this one out. Any suggestions would help, and I'm happy to answer any questions this post doesn't answer about the situation.