Exactly one month I brewed a dubbel, all grain, pretty standard one with 1 pound of home made candy sugar, initial gravity 1.064, 5 gallons batch.
I re used yeast from a previous batch(US-05), but I think I probably underpitched(first time I used slurry)... well the thing is that after 5 days the kraussen dropped and fermentation stopped, I did a gravity test and it was 1.024 after three days I did another one, again 1.024... I gave it a good swirl and moved it to a warmer place. After that I waited 1 week, and again 1.024... at this point I bottled another batch, so I had a healthy yeast cake in my other fermenter so I dumped my stuck beer on it, and waited a week. Nothing, still is at 1.024.
what do you recommend me, should i just bottle it? discard it? any other method I should try?