Belgian strong finishing too high

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Chris1272

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I have a Belgian dark strong ale that is about 6 weeks old that started out at 1.120 and has finished at 1.033. It tastes fine albeit a bit sweeter than I would like. It has been suggested to me to pitch a champagne yeast to help dry it out. I am looking for some feedback from anyone who has done this. Did it work? and how dry will a champagne yeast take it?
 

DannPM

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Post your grain bill man along with mash temps. Gotta see a breakdown of fermentables to give any really good advice here.

Also what yeast did you use? What was your pitch rate?
 

bknifefight

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1.120 - 1.033 is pretty good attenuation. I question whether the champagne yeast will find anything else to eat in there but it won't hurt to pitch it and see if you can lower the gravity.
 
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