Re-pitch yeast? (Had to triage a primary bucket).

[omahops]

Realized my fermentation bucket was leaking as soon as I started filling it.
Yeast was pitched and wort was already aerated.
Had to throw it in the re-sanitized mash tun.
Brew stored didn't open for two days to buy a replacement bucket.
Left the mash tun slightly cracked and fermentation was going strong by the time I got the new bucket.

I siphoned off the everything but the trub, and now fermentation is at a crawl.
Gravity stopped dropping and the wort is still very sweet.

I'm guessing I dropped the levels of yeast too low to recover quickly.
I feel like I can wait this out for a couple weeks.
On the other hand I feel like I could just repitch some new yeast.

Thoughts?


-Thank You


Edit- 3 days no gravity change.

 

[dkennedy]

I'd re-pitch, may have left too much behind in the temporary fermentor to keep things going.
My opinion.

 

[Thedutchtouch]

What's the gravity reading and how far from your expected Final gravity is it?

 

[omahops]

What's the gravity reading and how far from your expected Final gravity is it?

It's only half way from original to final.

Repitching sounds good and can't hurt anything.

 

[petey_c]

It's only been three days, I wouldn't worry too much. Re-pitching shouldn't hurt anything. Remember to give it a couple of more weeks before you start thinking about bottling/secondary. Was the primary leaking because it was cracked? Leaking around the spigot?

 

[Thedutchtouch]

Seems like its kinda a 6 of one, 1/2 dozen of another situation to me. Fermentation could have stalled, or it could be still going. You could either re pitch, wait a week or two, or wait a week or two and re pitch then, and all three scenarios will likely be fine. Just be aware that every time you open the fermenter you're risking additional oxidation, but you should be ok either way you choose to go (which sounds like re pitching)

 

[flugelizor]

I would guess when you racked, there was some oxygen introduced. the yeast went back into a lag phase.
If that's true it will pick back up and start fermenting normally when the o2 is exhausted.
If it was fermenting strongly there was plenty of yeast in suspension, no need to re-pitch unless you heated it, or filtered it.

edit - oh, three days is a long time for a lag phase. I guess I would re-pitch...