6 Months ago I attempted a KBS Clone. Beer uses chocolate, coffee, bourbon soaked oak.
I got 1.090 OG and got stuck at 1.032, but it tastes really good (Can chocolate make it appear higher?) It's been 6 months and I would like to bottle it. What technique should I use if I want to bottle condition?
I'm scared that if I repitch an high attenuative yeast, I might restart fermentation and make bottles bombs.. Is that a possibility?