Suspended fermentation?

[Mozz]

Stuffed up when I rehydrated my Nottingham ale year. I put it in to cold water and let it come up to room temp rather than at 30C.

Brewing a pale ale at 18.
Took two days to get airlock activity.
After 2 weeks the gravity is still 1020, and the yeast has not fully flocculated.
I don't think it is infected. Smells and tastes neutral.

Question is do I repitch some more healthy yeast, dump it, let it sit longer or ??

Cheers

 

[yankinoz]

Rehydration and pitching probably reduced the viable cell count by half or more. It's hard to say if underpitching became a problem without knowing batch size and OG (or the recipe). Without that information I'd be guessing, but first try warming a degree or two andf then maybe go with repitching. Warming won't give you a lot of esters that latne in fermentation. Two days to airlock activity is not itself a warning sign.
.

 

[Mozz]

Thanks Yankinoz
40L into fermentor (45L in boil pot)
OG 1045
Has stopped at about 1022.

Pitched 2x Danstar Nottingham 11g packs initially.

All malt extract (6.4 kg liquid LME).

 

[Mozz]

Haha. Took 3 ladles of krausen of an active brew I put down yesterday and into this fermentor. Not even 2 hours later and it's bubbling its head off.
Is that even possible!?
Beer is weird.....

 

[manticle]

Top cropping is a very effective way of inocculating a brew.

 

[GABBA110360]

I've been using BRY-97 a bit lately with good results.
my pitching rate has been approx. 1 gram /litre of wort.
as per danstars website 100grams per 100 litres of wort.
cheers

 

[Mozz]

Yer righto manticle. You'd need a few fermentors to keep it going? but amazed how fast it went.

 

[Mozz]

Cheers gabba