I made a dopplebock a few months ago and it's been in the fermenter since. The OG was 1.093 and it's been at 1.026 for a long time now which would suggest fermentation has finished. I tried a sample, it's nice but far too sweet and I'd like to bring the FG down further and dry it out. I used WLP 518 Opshaug yeast, the beer is currently >8% and 70% attenuated. According to the WLP website this yeast has an attenuation of 70-80% and a tolerance of 8-12% abv. Considering that I didn't take great care of this yeast when pitching or fermenting it seems the yeast has done what it can. Is there a neutral yeast I could use to finish the job off? Get it down to >= 1.019? Was thinking champagne yeast or maybe even US-05? Thanks.