Update, after 2 weeks its gone from 1.134 to 1.042 and seems to have stalled out. That's about 70% attenuation to 12.5% or so. I used a full yeast cake of WLP007 Dry English, which is rated for 70-80% attenuation and tolerant to 8-12%. I'm thinking it could have gone further but I lost a lot of yeast out the blow off. I figure I have four options.
1. Rouse the yeast again, and see if it goes any further but its been still for a week.
2. I have a Belgian Strong Dark bubbling away. I figure in a week or so I'll have a fresh cake of WLP550 Belgian Ale, with 78-85% attenuation and 8-12% tolerance. I'm thinking I could go from RIS to Belgian RIS.
3. I'm planning to brew a Blonde Ale soon on WLP001 California, with 73-80% attenuation and 10-15% tolerance. I had planned a different route for that yeast cake but if needs must, although thats easily two weeks out.
4. Grow up a big starter of WLP099 Super Yeast or >80% attenuation and >15% abv.
I like idea number 2 personally.
On any of the above I've been fermenting at 64F so far, and I can raise that to 68-70F. I don't think its fermentables since I mashed long and low, and added sugar to boost fermentability and account for modified grains.