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Old 08-21-2012, 01:37 PM   #21
bk0
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Once you add 1118 you're pretty much screwed. That yeast will prevent any other yeast from living in the same environment. So adding any other yeast cakes is a waste of time. Also since it's a champagne yeast it probably won't do very well with maltose or some of the complex malt sugars, meaning you might actually end up with more residual sweetness than if you stayed with just ale yeast.

I'd say you've done everything you can at this point. Maybe dry hop the hell out of it to try to balance the sweetness?


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Old 08-21-2012, 01:42 PM   #22
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Brett.


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Old 08-21-2012, 02:32 PM   #23
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Teach that beer a lesson and spank it!
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Old 08-21-2012, 05:20 PM   #24
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Quote:
Originally Posted by thughes
Brett.
Seconded. Pitch some bottle dregs into that beer.
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Old 08-21-2012, 05:32 PM   #25
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Quote:
Originally Posted by Mischief_Brewing View Post
It's super delicious/complex, but cloyingly sweet. I couldn't drink more than 6 ounces at a time.
Sounds like Dark Lord to me.
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Old 08-21-2012, 05:34 PM   #26
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The FG on DL isnt that far from where you are IIRC....
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Old 08-23-2012, 12:54 AM   #27
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Update: with 23 minutes left in the boil, I dragged the bucket with the "stuck" beer out of the basement so I could rack half of it to the now sanitized carboy and took a reading/sample. 1.028!!!!!!! 14.4% ABV and absolutely amazing. Going to put it back away to age a bit more and probably bottle the whole damn batch for contests in the distant future.

Thanks for all the help!

Bonus is that I now have a decent stout with a 1.070 SG going into the fermenter tonight that should be set able by the end if Oct when I wanted to serve the DL clone.

So happy!


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