I brewed a big nasty RIS, here is the grain bill.
9lbs Pale Ale Malt
4lbs Maris Otter
2lbs Wheat Malt
2lbs Light brown sugar
1lb Chocolate Malt
1lb Roasted Barley
OG was 1.108 ~6g going into the fermenter. I brewed on 9/6/10
and pitched onto a nearly full cake of US04 (I poured off the leftover beer and maybe 1/2 cup of the cake) - aerated like a mad bastard, and ignored the thing until 10/1
- my gravity reading was 1.042. I roused the yeast, moved the fermenter to a warmer room (64* or so air temp) and left it alone until today, 10/18
and I'm still at 1.042 after 17 days...
Here's the thing; I messed up and mashed at 157
! Big mistake - I wanted to mash at 147
because of all those unfermentables in there, but I didn't.
I'd like this to finish a lot more dry. Would appreciate some input from the pros.. Champagne yeast, Beano, voodoo? Is there anything that the collective wisdom here can recommend, or am I stuck with a RIS that I need a fork to drink?
Here's what I was thinking about
: Add Beano, rouse the US04 again, keep a damn close eye on the thing, and use Campden tablets once I get down to say.. 1.020?
Would love some sage wisdom, here.