I’m a reasonably experienced homebrewer but have never been good at correcting my own mistakes. I mashed a 10 gallon batch of Denny’s Rye IPA at too high a temperature (actually, my sacc rest was too short and I attempted a mashout too soon). The fermentation has stopped at 1.030. I tried rousing the yeast and warming it up, but I’m afraid the poor yeast have done all they can do. Should I dump it?