Since this is a general discussion, I wont feel too bad about asking a slight highjack question.
Can this yeast help me with an extract beer that has stalled at 1.020?
Three gallon Belgian blond, 4# light Pils DME, 1# sugar, WLP515. I was very bad- I washed yeast from a cake that had been sitting dormant under a BPA for around for about 5 weeks, I didnt increase viability with a starter, I aerated by shaking the carboy, and I probably waited too long to let it ramp up. So no surprise that all of that negligent behavior left me with a beer that needs to drop about 6-10 gravity points.
I am going to try to warm it up over the next few days and rouse the yeast, but if that doesnt show any signs of improvement, then as far as I can see, the only thing that will save this otherwise tasty but cloyingly sweet beer is 3711 or brett, and I would prefer to keep all but a gallon clean.
Running to the French to save your butt seems a little odd, but if it works, Ill be happy to send in the legionaries.