The fermentation on my Imperial Pale Ale (from Extreme Brewing) stalled and despite agitation, warming the beer, re-pitching new Notty Ale yeast and siphoning it onto a Notty yeast cake that has proven itself as fully-attenuating yeast, I haven't been able to drop it below 1.044 from it's original 1.072
I think this might be the perfect opportunity to pitch some Lalvin EC-1118 and turn this IPA into a Barley Wine! Has anyone tried this before? The EC-1118 shouldn't have any problem bringing it down to a FG 1.000 or lower and I'd be happy with an ABV of 9.4% or so.
If this beer lacks something required by a real barley wine I'd like to know before committing it.