OK, let's get it out of the way - Why did I do it? I don't know. So let's hear some solutions for this:
Problem: I brewed a Stout that did not quite reach it's FG (pretty far off as a matter of fact). I put it in a keg thinking, maybe it will be OK anyway and just be low in alcohol. Well I was wrong, it doesn't taste right without that alcohol.
What Happened?: I am guessing low ferment temps (mid to low 60's), some older yeast, and older LME. I let the kit (I have another one too) sit around a bit (1 yr +). I had just started an Advanced EMT class thinking I would find the time to brew it up and relax, but I was soooo wrong. No time for anything - that class literally mixed up my life because of the heavy demands on my time.
Possible Solution: Move it out of the keg that it has been in for over a month or so, mix up another yeast culture and see if I can get it to referment. Maybe toss in some extra DME.
Crazy stupid or what? I am figuring that it is worth a try - all I have to lose is the cost of yeast.