Should I add champagne/wine yeast to the secondary of this Export Stout?

Question

This is a bit of a frankenstein stout off grain and malt extract I had left over by the way. Starting gravity of 1.075, has been in the primary for nearly 4 weeks and it down to 1.019 or so. Used a muntons dry yeast pack to begin with, dehydrated and created a starter.

I'm wondering a couple things, first should I leave it in the primary for a couple more weeks, then to the secondary for a couple months? And next should I add champagne/wine yeast at any point to get the gravity further down?

I question the yeast as I'm not sure if it will dry it out too much, as I haven't sampled a very dry beer yet I don't know if it would be appealing to me or not. Currently it isn't too malty and am thinking of just letting it age in the secondary like that of an imperial stout.

Answer 1

it sounds to me you used too much extract to start with an og so high, obviously leaving it in the primary for 4 weeks has done no good whatsover....why did you do that?.....firstly rack it into something airtight with an air lock...you never know the racking may start it up a little........but i dont believe it will get down to the gravity you are looking for..........if i was you i would rack it, top it up, leave it for a week and taste it.....if it is sweet, well you know the starting og was too high so you wont do that again....if it is sweet.......putting a champagne yeast wont work, you dont have enough sugar...i would suggest you accept the mistake and adjust the original og next time....good luck

Answer 2

As long as the fermentation activity has visibly stopped, I would rack to the secondary.

I would not add any additional yeast to the beer. It is a high gravity beer and will take at least 2 months to finish fermentation and mellow out.

If you're kegging it, put it into the keg now...the residual fermentation will give it a nice natural carbonation.