I made a delicious Oktoberfest that came out flat. The lady at AHS said to add 4 grains of champagne yeast to the bottle, since the FG was 1.042 and it tasted very sweet. She said not to let it ferment room temperature forever, that it may burst in about 10 days.
The guy at Soco homebrew corroborated, and said that these yeast rarely die and will eat sugars down to right under 1.0 gravity.
I also heard that fermentation slows down after 5-6 days, and I saw my blowoff valve with almost no activity before bottling. I assumed that was normal since it's supposed to slow down. I ask
How do you know if your yeast is completely dead and there won't be any activity in bottle
If you determine you need more yeast, and your beer is already over 6.5% (if ale yeast isn't a good option), how do you add yeast to carb it without bursting bottles?
OG (12/5/2015): 1.092
bottled 12/23/2015: normal amount of melted sugar added to 5 gallon bucket, stirred
FG (12/23/2015): unknown before bottling this day (I was out of town)
FG of a bottled beer (1/5/2016): 1.042
Expected OG: 1.080 Expected FG: 1.040
The only answers I've gotten so far are "just buy a keg". Thank you :)