Belgian strong finishing too high

[Chris1272]

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]

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]

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.