Stuck and Stalled Fermentation-

Ingredients
1

I’ll try to make this as short and sweet as possible.

Been out of the homebrewing scene for about 8 years and just recently got back into.  The first batch I attempted (since being back) was an Imperial Porter, but not knowing I was making an Imperial Porter.  I basically took the majority of any “older” ingredients I had and was going to make a batch.  Not doing any research on high gravity beers and the types of yeast I should use I pitched a dry yeast at 70 degrees and with an OG of 1.090.  Needless to say everything stalled out at 1.042 and never got it going again after another 30-45 days.  I went ahead and primed it, bottled a six pack, and kegged the rest.

It has now been aging for for 3 months and I periodically (about once a month) taste a bottle just to see if there is any improvement.  There isn’t.  I am just about to the point of dumping the keg because it sucks so bad and doesn’t even remotely have a beer taste (way to sweet)

…Finally, here is my question.  Can I take what is primed and kegged, put it back into a fermentation vessel  and add a more powerful liquid yeast strain to try and eat up some of the sugars?

I’m sure this may result in some “off” flavors,  but if it makes it tolerable and drinkable, it would be better than dumping it.

Any assistance would be wonderful.  My feelings will not be hurt if you tell me to dump it because there is no hope.

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I’d take a stab at it.  I’m sure you will get more expertise to follow.  What I would do first is decarbonate it.  I would rack it into a carboy or bucket, and let it sit for a while (maybe a week?), at room temp, with no air lock, maybe just an empty s-shaped airlock.  I wouldn’t be too concerned about contamination because after all, it is beer, and the alcohol helps protect it.  Then, I’d make a starter, repitch the yeast and give it about two or three weeks to finish, all the while being excited about how it will taste.  Good Luck!

3

You could actually ferment it in the keg.  I’ve never done so, but others have.

This would reduce your chances of oxidation.

Here’s a link to a BYO article: http://www.byo.com/stories/techniques/article/indices/41-lagering/1518-the-key-to-better-lager-cornelius-kegs

There are other write ups out there as well.

Obviously, de-gas it as noted above and bring it up to cellar temp if you’ve got it in a fridge.