I have brewed my first Mild and the lallemand london ESB Yeast I used has finished up at 1018 (from 1036). What I am interested in is comments from the experienced Mild brewers out there if this high a FG will be too much for the beer or if I should Attempt to pitch another yeast to get it down (likely US05 as that is what I have) or Just leave it as who cares it is still beer (must admit I am leaning towards this one. For the record I do not think that it is a stalled ferment as I have followed normal process (Rehydrate, O2) it is just a case of a high mash temp at 68 deg c and the lower attenuating yeast has left too much behind. Recipe is same as Mild in brewing classic styles. Any help is appreciated.