BGS too sweet

[wildmancurry]

I brewed a Belgian golden strong and it has reached what appears to be its FG, .015. It is in range for the style but is sweeter than I want it. What I am looking for is ideas to create a perceived drier beer. It’s okay but I am willing to toy with it since it is not what I set out to make. A thought I had was adding sour cherries (I love them in beer) and just not calling it a BGS. Brett and lacto come to mind, I’ve been on a kick latterly. Thoughts? What experiment would you like to see?

 

[Zambi]

Give it time!
Beer changes with time and I've noticed Belgians becoming less sweet
Or, if you keg, increase carbonation.

 

[Donoroto]

Belgian beers tend to be sweet. You can get it to ferment a bit more by warming it a few degrees and waiting. Or add some different yeast that finishes drier.

Carbonation will cut the sweet a bit.

 

[wildmancurry]

I have done several BGS before and this is sweeter than I want. Thinking it was stalled I added BE-256 without result. I have put some heat on it and see some action but it may be off-gassing. What I am actually asking is, does anybody have experience with taking this style in different directions? If it doesn’t drop in the next couple days I am going to bottle some as is and experiment with the rest.

 

[Zambi]

Beer shandy? Maybe soda water instead of sprite and a dash of bitters?

Slice if lemon or lime in your glass, like corona (before it became a disease)

Dry hopping?
Would be possible since it is still in the fermenter.
Not normal for Belgian beers, but it might just work