No...... its more likely that at that level, the yeast is having to struggle some to start.......
K1V, like EC-1118, is an 18% yeast but as 133 point drop equates to 18%, your error is likely just too much honey in up front......
Dilute to below 1.150, which is still a little on the high side (I'd go for a max of about 1.130), but with plenty of aeration and staggered nutrients etc, it should still work ok.
And we all have "master stroke" ideas when we've visited the sauce bottle
There'd be little point in suggesting the use of 1118 (its a good yeast but not the "super yeast" that some like to think) when a batch has already had K1V pitched. If the K1V is starting to work, its likely to out compete any other yeast, unless you've taken steps to reduce its presence and then pitched a very strong starter and done it as an acclimatised restart procedure. .....