Stalled fermentation

[BREWSKI207]

I brewed a English brown with a starting gravity of 1.054, when I racked to secondary, gravity was 1.028, doesn't seem like I'm getting to much in my secondary. I was hoping to get a final gravity of 1.015 or so, should I repitch another yeast or just leave it? I'm not too far off and abv isn't a big concern. Thoughts

 

[PricePeeler]

I brewed a English brown with a starting gravity of 1.054, when I racked to secondary, gravity was 1.028, doesn't seem like I'm getting to much in my secondary. I was hoping to get a final gravity of 1.015 or so, should I repitch another yeast or just leave it? I'm not too far off and abv isn't a big concern. Thoughts

Someone is prob going to reply asking for much more detail about your brew. Did you make a starter, fermentation temp, yeast type, how long was your primary, ??? How long has it been in secondary.
I would leave it alone, maybe make sure it's not too cool.
Thanks

 

[BREWSKI207]

I made a 1000ml starter and fermented at 72° I the primary for 16 days! Had a longer than normal krausen head