I brewed a chocolate stout on Sep 3 (OG 1.065) and for some reason it didn't start fermenting until the following Monday which I am thinking may be due to the fabled bad batch of Nottingham yeast. The following Tuesday (9/14) I take a reading and it was 1.031 which seemed reasonable for essentially a week of fermentation.
Yesterday I took another reading expecting it to be close to my FG of 1.013ish but instead it was exactly what it was last week at 1.031. There's currently no krausen and not much in the way of airlock activity either. I was going to let it go for another 2-3 weeks before I bottled it but if it hasn't changed in a week then it probably won't change much in the next couple of weeks.
My first question is, does the 12 oz. of lactose I added at flameout effect my current reading since lactose is non-fermentable? I've never used it before so I am not sure what to expect.
Second, should I repitch? If so, what is a good non-Nottingham yeast to use in this situation? I have nothing against using Nottingham again in the future but I'm a little wary of repitching with the same yeast in this batch.
By the way, the recipe I am using is BarleyWater's Dark Chocolate Stout
that I ended up overshooting the OG because I overcompensated for the low efficiency of my all-grain set up. It tastes great right now if a bit sweet and I am really excited about this batch which makes me more concerned for every unusual thing with it.