I had a imperial stout with a OG of 1.105 that I pitched on to a second gen Wyeast London Ale cake and it stalled out at 1.044. Should I re-pitch like a 1056 starter on to it or just say fuck it? Thoughts?

rouse it up and warm it up a little. give it more time.

Already tried that. It had been in primary for almost 3 weeks and had raised from 64 ferment temp to 70 and roused several times to no avail.

I had a honey wheat stall on me...1.095 would go no further than 1.044

I just pitched a packet of wine yeast in there....dropped it way down to 1.005 or so.

Granted, a bit lower than I wanted to go, but hey....

Get a starter going strong and pitch that in at krausen.

+1