I did not take any of the yeast cake from the primary, and the beer smelled great coming out of primary (healthy beer). I had it in a room at about 64-68 degrees in the primary, and just yesterday I moved it 70-72, hoping to "wake up" the yeast. Racked with fruit on Saturday morning, and it is now Monday afternoon, NO ACTIVITY whatsoever. Usually the fermentation is wild when I add the fruit...
Ideas? Will repitching even work? Won't the alcohol kill the new yeast? I tried lightly stirring yesterday. I'm out of ideas but don't want to lose the batch. I don't have any yeast from the primary, or any starters with my favorite WLP300.
Thanks in advance.