Hello all! Unfortunately my Chinook pale is stuck at 1.028. It's a one gallon batch brewed with reused S04 slurry that was in my fridge for about a month. The yeast is happily cemented to the bottom of the fermenter, as S04 likes to do. Here's what I've done: moved to 75F ambient room, gently roused the yeast up some, and added my dry hop addition (I figured why not?). Here's the hypothetical solution I'm debating: I'm currently brewing and could take a couple ounces of wort, and once sterilized, could add those 2-3 oz of wort to the stalled one gallon batch. Would the additional fermentables help wake up the yeast? Obviously final abv will increase as well, if the sugars are indeed fermented. I could save some wort before boiling, so that the flavor is not altered by the hop additions of the new batch. Is this a terrible idea?