Originally Posted by pdxal
What yeast did you use, and at what fermentation temps? Did you use a starter? Did you use oxygen? How about your grain and fermentables bill?
All good questions to help figure out what went wrong.
I have never had to try this but Wyeast 3711 can be used to restart a stuck fermentation.
YEAST STRAIN: 3711 | French Saison
Back to Yeast Strain List
A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.
Temperature Range: 65-77F 18-25C
Alcohol Tolerance: ABV 12%
I know that 3711 will chow through just about anything.