Hey all, I don't normally deal with what appears to be a stuck ferment, but I thought I'd ask anyway.
I brewed NB's Caribou Slobber extract kit OG 1.052 and pitched a measured amount of Windsor slurry from a previous brown ale, hit the wort with pure o2 for 1 minute as usual, and fermentation kicked off in 5 hours or so.
Checked gravity 3 days in found krausen dropped completely and found a 1.024 FG. I swirled the bucket and used a spoon to resuspend yeast - 1.5 weeks later - FG 1.024....... I expect windsor to attenuate low, and there is a lot of amber lme and dme in the recipe, so.... Done, or repitch something else? I have fresh packs of notty, so4, and so5 ready.
Also, I'll be waiting the requisite 3 weeks before I do anything, but I'm not seeing any gravity changes since about the 3rd day.