kingwood-kid

Recipes 

ABV should be around 9.5% right now, with roughly 65% attenuation. That's a very fermentable wort, and that yeast can easily tolerate more than 9.5%. With a re-pitch of an active, highly oxygenated starter, you should be able to get to at least 12%, which would be around 1.018. Once you get the gravity down where it ought to be and stable, you'll have to add sugar to prime. Some champagne yeast at bottling would be very cheap insurance.

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There are more things in heaven and earth, Horatio, than are dreamt of in the BJCP's philosophy.

dizzyfun

Recipes 

will recheck FG tonight. Fermented at 70 degrees.

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"The immediate bubbles were your yeast screaming in pain" ~ Freisste

"Straighten out a wire coat hanger and put a small hook in the end, just big enough to fit thru the hole in your bung." ~ Huesmann

dizzyfun

Recipes 

Rechecked FG, it was correct. I've hydrated some champagne yeast and thinking about adding it tonight or tomorrow.

__________________
"The immediate bubbles were your yeast screaming in pain" ~ Freisste

"Straighten out a wire coat hanger and put a small hook in the end, just big enough to fit thru the hole in your bung." ~ Huesmann

rayfound

Recipes 

There's a lot of fermentation to do yet. I think you should pitch a new starter of a Belgian and warm it up. This "champagne yeast as magical fix" notion that's around seems misguided to me. You're nowhere near the alcohol limit for a high gravity ale yeast.

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Beer, beer everywhere, and not a drop to drink.

rayfound

Recipes 

Well, how did things work out? did you get it to dry out?