Looking for some insight here. I brewed a partial mash RIS about 5 weeks ago. SG of 1.120 and I pitched it on a cake of White Labs California V ale yeast from a blonde ale that I had brewed earlier in the month. The ale yeast crapped out when the alcohol got too high (around 1.055). I added a packet of dry wine yeast and I have been rousing the yeast every two days for the past two weeks. My RIS is only down to 1.035-1.037 and holding steady, even after I raised fermentation temps to around 75F. I've tasted it and it is still too sweet to taste the roastyness of the malts like a true RIS.
Any thoughts on how I can bring it down another .010 or so?
Any thoughts on how I can bring it down another .010 or so?