Yes. Sorry to post another infection thread.
I brewed a porter 3 weeks ago and pitched onto a cake from two previous batches of - used Wyeast Scottish Ale.
2 weeks ago, I checked the gravity of the porter and it was at 1.010. OG was 1.046 (still working on efficiency).
Today, I was racking the porter to make room for a Wee Heavy - intended to use the same cake. I pulled a sample of porter and it is at 1.002. There are some floaties, but nothing serious. It tastes OK, but should I seal the Wee Heavy and run to the LHBS and buy new yeast in the AM?
Speedy reply would be awesome since the Wee Heavy is cooling as I type.
UPDATE: I transferred the wort to a sanitized vessel and pitched new yeast from my LHBS this morning. I'm still concerned about a possible infection, so still need input on that - pics in a post below.