OK, so on 12/18 I brewed a belgian dark strong. Grain bill was:
.25lb special B
3lbs of Agave Nectar (let’s try something new)
WLP500 (yeast cake)
I mashed at 148*F for 90 minutes (my old thermometer could have been off by a few degrees, but calibrated beforehand) and then boiled for 90 minutes. My target gravity was 1.086 and I was just shy of that.
I fermented at 65F for about 2 weeks, then raised the temp to almost 70F for nearly a week.
I pitched yeast from a Belgian Dubbel(starter made) that I transferred that same day. That beer did not finish quite as low as I wanted…1.017 instead of ideally 1.012 or so.
So now the problem. Tonight, more than 3 weeks after fermentation started and over a week after my krausen fell I went to transfer the Dark Strong to secondary. Of course, AFTER I siphon it over, I check my gravity and I’m at 1.045!!! To help this thing along I even had swirled the carboy a few times after the strong fermentation phase & once the Krausen was starting to drop to encourage the yeast to keep working.
Now…what on earth do I do? I was going to wash and save this yeast anyways, so I still have it. I am getting the nice belgian aroma from the yeast. Should I pitch the yeast in there again, buy more belgian yeast, pitch some T-58 or US-05? Champagne yeast or some wild bugs?
Anything to knock this thing down. Or, am I Sh!t out of luck?