Re-Pitch for a Chocolate Milk Stout?

[kjf45]

Brew day was 3/18/2017 5.5 gallons into the fermenter with a gravity of 1.063 sitting at 69 degrees.

I pitched us-05 and let it sit on the kitchen tile for a day and a half and the temp dropped to 65-66. I then moved it to the basement with a concrete floor and forgot about it. I checked back a week later and the temp was 62-63.

I brought it back upstairs warmed it back up a little and it was back in the 66 range, one warmer day during the week it bumped to 68.

I transferred to secondary 4/1/2017 gravity reading of 1.025.

I have kept my pesky hands off of it so far. Did the yeast go dormant because of my temperature drop? I don't remember if I saw visible bubbles in the airlock when I put it in the basement. The yeast could have never kicked off and they died off due to a semi cold crash. What was left of the good yeast when I brought it back upstairs and once warmed back up started to ferment.

So Should I re-pitch? I think this should have fermented down to 1.020 area. I did save some slurry, should I make a starter? I do have another fresh pack of us-05. Talk me off the ledge.

 

[day_trippr]

I wouldn't re-pitch yet, a couple of weeks of challenging conditions may have slowed the yeast...but it didn't knock them out.

I'd give the fermentor a good swirl to suspend the yeast and park it where it'll hold in the upper 60s (I'd shoot for ~68) for at least a few days, then check the SG again...

Cheers!