Well, I decided it was probably stuck after chatting with a buddy that has a little more knowledge than me.
Here is the situation:
On August 4th I was looking to brew a stong partial mash Amber ale. Target OG was 1.069, but I only hit 1.062. 1.062 was good enough for me, so I put it in the primary.
Bubbling was good at 24 hours, 1 bubble every 3 seconds at the peak.
After 4 days (8/8) kreusen was starting to go down, so I racked out of the primary into a carboy. Gravity was at 1.032.
A little more kreusen formed in the secondary, about 1/2", so I might have racked a little early. Bubbling slowly continued for about 2 weeks, slower and slower, until I decided to try and bottle it on (8/24). Zero signs of fermentation at that point, but my sample was full of yeast. Beer tasted just fine, good hops flavor, but too sweet. Gravity at 1.025.
Posted question on Brewtak on Monday. Checked gravity monday night, still 1.025.
Time is of the essence, I just started making beer, and my buddies expect me to bring some brew to an upcoming dove hunt. I did several things to try and jump start the fermentation:
1) I went ahead and racked the beer into a sanitized container, then areated the beer as I returned it to the carboy. I know that there was a risk of contamination, but I think that I might not have started my yeast with enough oxygen.
2) Added yeast minerals. I did not do this at first, because I thougth that the PM grains would provide everything needed.
3) Watered down the beer a bit more with sterilized water. Since I don't return samples to the carboy, and I had taken about 6 samples so far, and left a decent amount of beer in the primary to avoid kreusen, I had about 2 quarts of room. My alcohol content will go down, but the bitterness profile was high enough that I think the brew could stand it.
4) I took about 2 cups of brew to make a starter for the nottingham and put it into a 2 liter bottle. The bottle expanded until it almost exploded, so I figured the nottingham would do good in the brew.
I realize at this point that I am not following a recipe, but really just making frankenbeer. However, I really want to have a finished brew in time for the dove trip. Hopefully it will still taste good.
I pitched the nottingham last night at 6 PM. Bubbling resumed by this morning.
I appriciate your help, and I will keep you guys posted.