In short, my belgian strong finished too high @ 1.037 (SG: 1.105) and tastes unpleasantly sweet. The recipe is based off Jamil's brew like a homebrewer, and mash temp was 151F. Yeast was Wyeast trappist high gravity (180 mL slurry). Fermentation temps were controlled, starting at 68F and rising to 72F, after which it was allowed to go a little bit higher with the subsequent further yeast additions.
Primary fermentation was from 25 February to 14 March, at which time SG: 1.040. I then transferred the beer on top a yeast cake of the same yeast from a dubbel than finished at 1.008. After two weeks on that yeast cake, the gravity dropped only to 1.037.
After reading post after post and determining that that fermentation was also stuck (most likely due to insufficient aeration at the initial pitching), I properly hydrated 2 champagne yeast packets and pitched those in on 1 April. Today, 6 April, the SG didn't budge a bit. The hydrometer sample is still unpleasantly sweet.
Is there any hope left for this beer? It would be nice to get it lower to around 1.027, or at least remove/counteract the sweetness (but I'm not planning on doing a hop tea). I've read that some people have had some success with pitching saison yeast (3711, I think).
Any ideas on how to save this batch? I have read that some sweetness perception will dissipate with colder serving temps and higher carbonation, but I think that the current level of sweetness may be a bit too high for those methods to completely resolve the situation.
Primary fermentation was from 25 February to 14 March, at which time SG: 1.040. I then transferred the beer on top a yeast cake of the same yeast from a dubbel than finished at 1.008. After two weeks on that yeast cake, the gravity dropped only to 1.037.
After reading post after post and determining that that fermentation was also stuck (most likely due to insufficient aeration at the initial pitching), I properly hydrated 2 champagne yeast packets and pitched those in on 1 April. Today, 6 April, the SG didn't budge a bit. The hydrometer sample is still unpleasantly sweet.
Is there any hope left for this beer? It would be nice to get it lower to around 1.027, or at least remove/counteract the sweetness (but I'm not planning on doing a hop tea). I've read that some people have had some success with pitching saison yeast (3711, I think).
Any ideas on how to save this batch? I have read that some sweetness perception will dissipate with colder serving temps and higher carbonation, but I think that the current level of sweetness may be a bit too high for those methods to completely resolve the situation.