I brewed a belgian wit with Wyeast# 3944 Belgian Witbier yeast on 7/2, the OG was 1.041. I pitched a half gallon starter and it took off like gangbusters within a few hours. Well it has been over a week and it is STILL fermenting. I checked the gravity a couple days ago and it was only at 1.021. I roused the yeast and raised the temperature, and it is still bubbling about every 3-4 seconds.
I need to have this beer kegged and ready for a party this Saturday 7/17! What can I do to finish it out? I have heard that pitching a packet of dry Nottingham yeast could finish up the fermentation. Would that work? What kind of effects would that have?