So, I was brewing what was supposed to be an Imperial IPA a couple of months back and in a moment of madness, threw in all the DME I had on hand in an improvised attempt at pushing the envelope.
Lesson learned: don't improvise.
Anyway, OG measured at 1.125, but I only had WLP001 Cali Ale yeast to hand, and obviously wasn't thinking through the entire process too clearly, so pitched it and gave it a few weeks to ferment.
A few weeks later it was down to 1.040 and horribly, horribly sweet.
First rescue attempt was to add some WLP099 Super High Gravity yeast at that point, which took it down to 1.035 but it stuck again and was still horribly, horribly sweet.
I then tried racking off to another fermenter in the hope that that would wake the yeast up, but that hasn't seemed to work either.
My last remaining idea was to try using the WPL099 again, but this time run it through a succession of increasingly higher gravity starters (e.g. 1.040, then 1.080, then 1.120) first to train it to up to the level of alcohol in the fermenter.
(I did use starters with the first two yeasts)
Anyone have any better ideas?
If all else fails, I'l just bottle it and stick it in a cupboard for a year. I was thinking if it's still that sweet, I wouldn't add any priming sugar in the hope that the yeast would eventually chew up some of what's already in there - any thoughts on that too?
Thanks in advance...