Saving a Porter

[SkyHigh]

I recently brewed a robust porter. I used good Irish ale malt for the base, hit my best efficiency ever, but my yeast -WLP004 did not do well and my beer -1.075 OG- has just been kegged after 18 days of fermentation with the final 10 days sitting at 1.025. This very low, 66.7%, for a yeast that can att up to 74%. I think it started out a little warm and after I cooled it down the yeast never went back to work with much vigor. I followed all the posted advice to revitalize the yeast that I could find but nodda.

The beer tastes -ok- and I am planning on letting it set another 30 before I do anything to it but I am leaning toward introducing some flavoring like coffee and/or chocolate to partner with the beer's sweetness. I have heard that cold brewed coffee will be less bitter and will not have it's flavor/aroma deplete as fast as hot brewed coffee so right now this is my only plan. Hoping I get some more suggestions. (I have no idea on adding chocolate at this stage but would probably steer clear of any artificial flavors unless I find some really good feedback)

I know some may say that it doesn't need anything done to it at all. Well all I have to say to people like you is "Come on over and drink all you want!"

 

[Calder]

I think I would get tired of it before the end of the first glass if it is 1.025. That is way too sweet for me.

Ever thought of trying to ferment it out. Move it back into a fermenter (minimize any aeration at this stage), make a decent sized starter and pitch when active. Any decent yeast should do at this point.

I just had a Tripel that stalled on me at 1.015 (8%) when I dropped the temp too quick. I quickly made a starter of PacMan, and after a week it is down to 1.010, and still going slowly.

 

[SkyHigh]

I think I would get tired of it before the end of the first glass if it is 1.025. That is way too sweet for me.

Ever thought of trying to ferment it out. Move it back into a fermenter (minimize any aeration at this stage), make a decent sized starter and pitch when active. Any decent yeast should do at this point.

I just had a Tripel that stalled on me at 1.015 (8%) when I dropped the temp too quick. I quickly made a starter of PacMan, and after a week it is down to 1.010, and still going slowly.

I had asked for advice on adding more yeast on another forum but did not get any positive feedback/advice. At this point the gas has been on it for over a day so not sure I am wanting to go this route.