Stalled fermentation.. to repitch or nay?
Somewhat of a Double Brown/ Milk Stout
Gravity as is: 1.029
with 4.5 Points of Lactose... so if im correct:
Fermentable OG: 1.0855
Fermentable Gravity as is: 1.0245
Attenuation as is: 71% out of 73%-77% range for Wyeast 1028
Its not too far off, but I believe I racked to secondary too early (w/out checking the gravity) after fermentation stalled due to low temperature. After a week+ in 2ndary at higher temps the gravity has not dropped. As its a stronger/darker beer, i'd like to bottle it, but would be concerned of overcarbing/bottle bombs if it has not fully fermented yet.
Do you think its a viable option to re-pitch more yeast (possibly with a small sugar solution+nutrients) to the secondary to get those last few points knocked off?
Are there any downsides to re-pitching? such as off flavors?
Do you think a repitch would be able to knock off the points now that its so close, and without aeration? (I assume re-aerating at this point would be a terrible idea)