gubby
Active Member
I have a strong dark belgian beer that started at 1.093 which I used WLP500 to ferment. After three weeks it was at 1.027 with little to no signs of continued fermentation while sitting at about 62F. I would like to get it down to the 1.018-1.020 range. Someone suggested using champagne yeast to finish it out. What are your experiences doing this? Does it work? Should I make a 1 liter starter or just pitch the vile?