kjung
Well-Known Member
After too long of a break, I am finally able to brew again. I recently brewed a Belgian Chocolate Stout, using the Belgian Abbey yeast, which I have had very good success with in the past, that stopped fermenting at 1.040. I have tried rousing the yeast, pitching a dry yeast on top of the beer, and nothing worked.
What do I do with this beer?? I can't imagine bottling it as it is.
What do I do with this beer?? I can't imagine bottling it as it is.