Dogfish/Bruery dregs fermented me down to 1.003

title says it all. i took a risk, and used the dregs of thier collab "Faster Bigger Better Bolder, Quietly Gradually Steadily". I knew it was risky, but i gave it a shot, grew the dregs into 1/2 Gal starter, then pitched it in a pale ale. My intent was to add some asian pears, persimmons, and dry hop, and give it a citrusy/sweet/IPA attitude. but at 1.003, it tastes like a brut champagne with bitter hops.

Does anyone have suggestions as to what to do? i just racked it to secondary, it's day 15 on the beer's existance. didn't know that yeast was going to be so wild!

<-- dancing banana.

kill teh yeast and backsweeten if you can, only if you keg though...
other then that.. THAT is one wild yeast!

I would love to if i were a kegger. unfortunately i go straight to 22oz bottles, on a good day.

Agreed though. word to the wise, crazy yeast!!!

Knock out the yeast and pitch new yeast with priming sugar to bottle.

age it for a bit, it'll prolly mellow out and turn out pretty interesting