Slow secondary

[excalibeer]

So my last post I asked about esters from my English brown ale, and I'm pleased to say I popped the lid from the primary last night and, while siphoning into the glass secondary, sampled a taste: banana-free! Smells nice and nutty, too.
This morning, however, I got worried, when I checked on my carboy and noticed only very light signs of outward pressure in the airlock. No noticable bubbles. Sorry for asking you all to essentially walk me through this, but I don't need to repitch, do I? I was going to give this one 10 days before bottling on the 23rd, right before I leave for Thanksgiving break(I'm a college student).
Thoughts?

 

[Frodo]

The vast amt of fermentation is pretty much done within a couple/few days, so after that there is little visual sign of anything happening such as bubbles in the airlock. During that time the yeast are still "cleaning up after themselves" but not producing CO2. It's still valuable to keep the beer in the fermenter (primary or secondary whatever you choose) for at least 3 wks to let the yeast mellow the flavors.

EDIT: So, to answer your question directly, no you don't need to repitch.

 

[BierMuncher]

What he said. :cross:

 

[maltyPython]

Is your attenuation satisfactory? If not -> repitch (but even if you do repitch no guarantee that you get better attenuation, since you may have lots of unfermentable sugars...)

 

[BendBrewer]

This morning, however, I got worried

Well there's your problem right there.