I pitched about a cup of decanted starter S-04 slurry into a 1.061 OG American IPA 8 days ago at 65 degrees. The gravity has been stuck at about 1.028 since pitch day + 48 hours, when the krausen dropped see my other question here...
I have heard a few things since then, such as S-04 isn't meant to have a starter (even though I was trying to split one satchet between two 5 gallon batches), according to "Yeast" by White/Zainasheff, you can try to pitch champagne yeast to drop it further, and from some, that the beer is just 'done'.
The only other time I bottled a beer with this high of a finishing gravity I got bottle bombs. I obviously don't want that, and would like to be able to drink this IPA, as other than this bunk yeast, it is a pretty good beer (80% MO, 10% munich, 10% vienna) with some great hop additions.
Also, my hydrometer is about 2-3 points off, but I calibrated for this in my #'s above.
As it happens, I have another s-04 cake available, as this beers twin finished at about 1.017 (similar original gravity)
Questions- -can a beer finish this high and not have enough residual sugar to blow if bottled? -should I pitch champagne yeast, rack to the other yeast cake, bottle as-is, keg (to hopefully avoid bottle bombs...I have a few serving issues doing it this way though), or let it sit another week?