Adding different yeast to lower FG

[MFerBrew]

I brewed a Belgian quad three weeks ago. It was kind of a last minute thing and I didn't have time to do a starter, so I pitched a few packs of dry T-58. It did the trick and ate my 1.100 down to 1.030. But when tasting, it seems too sweet. I'd like to ferment it down to 1.020 or so.

So here's my question. Will pitching a more suitable WLP530/3787 do the trick? OR maybe champagne yeast?

I've already raised the temp to 73. I can try going higher but it seems the T-58 is just done.

 

[chickypad]

The problem is you're sitting at over 9% already. Any yeast you pitch is going into a pretty hostile environment. If you're going to try repitching you probably want to go with a big starter of high attenuating yeast at high krausen. I think the problem with champagne yeast is it can't ferment out some of the sugars from malt, so it's good for bottle conditioning but not so much stuck beer fermentation.

 

[jtp137]

I brewed a Belgian quad three weeks ago. It was kind of a last minute thing and I didn't have time to do a starter, so I pitched a few packs of dry T-58. It did the trick and ate my 1.100 down to 1.030. But when tasting, it seems too sweet. I'd like to ferment it down to 1.020 or so.



So here's my question. Will pitching a more suitable WLP530/3787 do the trick? OR maybe champagne yeast?



I've already raised the temp to 73. I can try going higher but it seems the T-58 is just done.

I have repitched yeast with some success you need to make sure you make a big starter try pitching at high krousen you need a lot of yeast think I did 2 liter stir plate