Hi all, I brewed this chocolate stout (1.053 og) a couple of weeks back, fermentation took off like a rocket and lasted about 3 days. I checked the SG after 6 days and it was 1.025, way too high (target was 1.013). I let it sit and took it again every 3 days for 9 days, and it didn't change a tick. I decided to cut my losses and bottle it and drink it fast to avoid bottle bombs. I racked it into the bottling bucket to let it sit for a day and then i started getting airlock activity again. I know, I know, airlock bubbles dont necessarily indicate fermentation. Has anyone heard of fermentation resuming after being stuck then racked? Yeast is Nottingham btw.