Twenty hours? Repitching is generally considered unnecessary even up to 72 hours IMO.
I'm willing to bet with a tremendous degree of certainty that you didn't need to pitch the 05.
I'm just not accustomed to waiting this long to see some signs of krausen!
For the 6 plus years I've been brewing I've never had to wait more than a day to see the typical, lacy formation on the surface of the wort. Chalk this one up to inexperience I guess.
So we have a 1.060 measured OG with 33gm of dried yeast pitched total. 22gm re-hydrated and 11gm pitched dry.
Any thoughts on how it's going to taste, or suggestions on what I do with it as soon as primary ferment seems complete?
I hope it's drinkable but if not, I'll just take the lesson for what it's worth, feed it to the sewer system and try that yeast again another day.