I recently brewed an IPA OG 1.078 and FG 1.028. The final was measured over several days and never moved, I expected it to drop to at least 1.020. I ended up bottling as fermentation had stopped (10 days in primary, 2 weeks in secondary) but was wondering what do I risk by adding more yeast? My assumption is I would reach the target FG but what about taste? Do the yeast strains need to be consistent?