After too long of a break, I am finally able to brew again. I recently brewed a Belgian Chocolate Stout, using the Belgian Abbey yeast, which I have had very good success with in the past, that stopped fermenting at 1.040. I have tried rousing the yeast, pitching a dry yeast on top of the beer, and nothing worked.
What do I do with this beer?? I can't imagine bottling it as it is.
Be careful what you wish for, friend, 'cause I've been to Hell, and now I'm back again- Steve Earle
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.-
"Heroism on command, senseless violence, and all the loathsome nonsense that goes by the name of patriotism -- how passionately I hate them!"- Einstein, again