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I'd taste it, personally. I like some malty sweetness with dry hops, so 1.016-1.020 is usually my target, mashing high. I don't think it's too high of a finish for that kind of beer. Might think about just swirling the yeast up a bit and just dry hopping in the primary, two birds and all that.

I'd listen to the LHBS, good advice there.

I wouldn't stir it, just transfer to bottling bucket with a pinch of new yeast and bottle as normal, if you were just about to do this before freezing.

I'd second taking a look at the Water Chemistry Primer stickie in the Brew Science section. I wouldn't read the whole thing, just the first post. There are some very important minerals needed that are removed in RO water, some that may come with grain and extract, but not all. I also wouldn't...

Agreed, I couldn't do it. Maybe on a small experimental batch, but not one that would hang around for a while.

3-4 days in? Let it ride. Doesn't sound like a problem to me.

All grain or extract?

Got it. I would use the typical 50million/ml estimate for non-stirring starters then, which is right around Smellyglove's calculation.

Keep going... Just kidding, but yeah you're going to need at least another step up. If the yeast are healthy, make a 4 liter starter, decant and add these to it. I wouldn't lose any sleep over starter calculators, 1.057 isn't that big. My general rule is 1L starter for 5gal reasonable OG on a...

If it was done, just bottle as usual, and maybe add a bit of yeast to help carbonate if you're bottling. I wouldn't add any more sugar other than priming.

If you really scrubbed and boiled them, I doubt it's from left over pickle junk. Like the others said, it doesn't look good. Just my 2 cents, but if you have to fight hard to get a brew day like I do, make it count. Don't leave anything to chance, especially the most important ingredient...

I'd keg it and drink it fast. Either that or let it completely finish over a few months before bottling.

I don't feel like a slow start is a good indication of whether or not the final result will be good. Sometimes the strain needs a little more or less time depends temp swings, O2 content, etc. It is known that underpitching will encourage some increased ester production as well as may end in...

Very true. I like doing long primaries until they are clear so the harvest includes the whole population. But certainly if one follows the 1-2-3 week dogma and just harvest from the trub of the primary after a week, you'd begin to see that high floccing subset dominate.

Once my jar:fridge space ratio got out of hand I started freezing 15ml of thick slurry mixed with 24% glycerol in conical tubes. Turns out this amount is great to inoculate a 1.5L starter, ready to go in 48 hours. Cuts down on possible mutations as well.

I second just pouring it from the bucket. Next brew comes around, just pour 200ml or so into a starter and you're all set. One thing is you mentioned taking it from the secondary instead. Many will say this is a low floccing population of yeast and you may be changing the phenotype of the next...

I tried that as well, also kept getting bits stuck in it, but moreover I couldn't get the flow evenly over the whole manifold if the holes were big enough not to catch particles during recirculating. If you bypass the manifold for recirculating, might as well just use that tube on top of the...

http://www.atcc.org/products/all/200285.aspx#history Probably not the price you're hoping for, but there's a source. Might also give you another clue (or product code) of where to find it.

You could pitch a rehydrated pack of wine yeast on it and see if that does the trick. Don't fully understand exactly what you've got there, but that ought to get it down some more. Sounds tasty either way.

If you have any doubt, you can throw it into a 1L starter and decant to be sure. If the slurry is less than a couple weeks old, I would just toss it all in and be done.