i have a really big beer going and i believe its stuck. OG was 1.100, after 1 week in primary it was 1.060, after 2 weeks in secondary its been at 1.040 for 3 to 4 days now. dont know how to get around it, any suggestions?
A couple of questions:
How many gallons? How much yeast did you pitch? Did you use a starter? What' was the temp when pitching? What's the fermentation temp?
I sometimes rouse the carboy a bit if my yeast gets stuck, and that often gets things going
Some more/good info can also be found here: http://www.aleiens.com/forum/topics/stubborn-attenuation
It's critical to oxygenate a beer that big. I've brewed a few with OG's that high and found some great information in the FAQ on the white labs website. Here are a few of the tips they recommend to achieve full fermentation on a high gravity wort. Since you are already in the secondary, consider adding some fresh yeast via a well aerated starter. Aerating the starter and not the beer will lessen the chance of oxidation.
If it is still stuck, try making a small yeast starter and when it is going crazy, dump it into the stuck beer. Don't just add unactive yeast. Make sure they are hungry and going to town already.