So... I talked to another source. When this big beer was brewed, there was many others that were using the same wort off a brewery mash-ton. He knew the yeast better than I did. Turns out the yeast was only good to 10-11%, and that's why still sugary and flat. He had same issue, but instead of bottling it because it stopped fermenting, he added a high gravity yeast to finish off the sugars. He said its dropped the sweet taste and finishing off those sugars. So. ... If I let my beer with the original yeast that doesn't work well with higher alcohol beer, sit, will it still eventually eat all the sugar or will I still be stuck with sweet taste? I believe it does sound better to use other yeast to continue the fermentation. He said if I poured the beers out of bottles, slowly into fermentor, added new yeast starter, and let it finish, will come out much better. I have the patience, just looking for best method. I didn't have choice on original yeast because it was a group brew at a brewery and I didn't know what it was. I flipped the bottles in my batch to get yeast to float down and help keep it going. I'm going to take 18 beers out of batch, pour out into bucket, and add the higher gravity yeast and let it finish. Plan on drinking both in a couple months and see the difference. Comments?