Two of the most recent times I've used yeast I've washed I've experienced excessively long fermentation times. The most recent example is a Best Bitter which started at 1.049 and now, after 14 days in primary, is down only to 1.020 with consistent and rather rapid air lock activity for the duration of the ferment. This yeast is the 1st harvest from a yeast cake which produced a very healthy ferment of the identical beer. It is Wyeast 1099 (Whitbread Ale) so even at it's very lowest projected attenuation there is still more fermentation that should take place.
I'm assuming the problem is in the harvest since last time I used this yeast the ferm didn't take particularly long at all. Any hints, ideas, suggestions, advice, input on this problem? (fwiw, I follow the routine in Bernie Brewer's excellent "Yeast Washing Illustrated" thread http://www.homebrewtalk.com/f163/yea...strated-41768/