Predicament with BW

[mlg5039]

So I brewed a partial mash BW/Old Ale and racked the wort onto an unwashed cake of Neobrittania. Stats are as follows:

Manufacturer Wyeast
Yeast Format Liquid
Yeast Type Ale
Yeast Origin/Influence British Isles
Min Fermenting Temp 66
Max Fermenting Temp 74
Flocculation Medium-High
Min Attenuation % 72
Max Attenuation % 77

So my OG was 1.100 and after 5 weeks in the primary I am stuck around the 1.040 mark. I was hoping to bring it down to the 1.028-1.030 range. It taste very malty, a little more than the English BW I was going for even. I have raised the temp and roused the yeast several times. I am now considering 4 options.

1) Rehydrate and pitch some s-05 I have on hand.
2) Make a starter and pitch some pacman I have on hand.
3) Rehydrate and pitch some Montrachet champagne yeast I have on hand.
4) Rack to secondary on my toasted oak chips, bottle, and next year try out my oaked malt bomb lol.

Which would you do?


Mike

 

[MalFet]

I'd try the US-05. I don't know much about pacman, but champagne yeast is playing with fire. You might find your beer getting to 1.028, but then just keep going.