Stalled Fermentation

Williams 728
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thisisxxmyIPA

thisisxxmyIPA

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I made a saison OG -1.081
It has stalled at 1.040; I was using Wyeast 3427.
I am going to attempt to finish it up with dry champagne yeast. Is it possible to syphon off some of the partially fermented wort and make a starter using that, or should I do it more traditionally?
 
3724 will get you there with heat and rousing. It takes a long time to hit terminal gravity.... mine took 5 weeks in the high 80's. It will produce a fantastic dry beer if you give it time and the proper conditions.
 

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