I currently have two batches of beer with fermentation stuck at about 1.020, and I'm going to re-pitch yeast into them.
My question is: since they've been sitting (without any fermentation activity) for almost a month, am I going to need to re-aerate them before adding the new yeast?
One other issue is that while one of the batches has the old yeast and trub mostly filtered out, the other still has yeast in it (it go stuck once before and I added yeast a 2nd time and nothing happened, so I'm giving it a third shot). Is that a problem?
And is there anything else I ought to do to give them a better chance this time around?
Any help or advice would be greatly appreciated. Thanks!