Still working on waking this Pub up. It never put up anything I would call a krausen, but it has been simmering under the surface with a layer of loose big bubbles for a while. At the bottom is a layer of yeast much greater in volume than the spoonful I started with. A gravity check this morning shows >80% attenuation. Still simmering. Not as healthy as I'd like, but definitely alive.
So, I prepared a new SNS starter, poured off most of the supernatant, and pitched the rest into the new starter. We'll see how it goes. If this step doesn't do much better I'll have to move my Burton Ale to Edinburgh with the relatively fresher Tartan I've got in the fridge.
Next brew day, fresh pack of yeast.
ETA: High hopes. An hour after pitching the new starter is whistling pretty good past the slightly loose lid.
ETAA: Looking good!
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