Used my BIAB setup that i've used a couple of times in the past with decent result.
This recipe:
https://www.themaltmiller.co.uk/product ... ted-stout/
Everything went well, due to my small stockpot i was a little over SG and a little under volume, but as i don't mind 'stronger' beers, i left it at that.
I had 18L at 1.052.
After 2 weeks, it was at 1.030, so i roused the yeast and upped the temperature a bit, this worked in the past when i had a stuck ferment. 2 weeks later it was still at 1.030 so i did what i never had to do, but i made a starter from a 2nd packet of yeast, left it 12 hours before pitching.
2 weeks later, still 1.030....

It doesn't taste overly sweet, but i don't know what to do now, i don't dare bottling it at this gravity.
I checked my hydrometer in tapwater brought up to room temp: 1.000(ish), so not to far out, i guess?
Any ideas what i can do?