I made a larger beer a couple of weeks ago (1.075) and in haste (and in hindsight) did not pitch enough yeast (1 vial Yorkshire Square) nor did I make a starter. The beer never really took off in fermentation. Fermentation was visible within 24 hours, but never really develop the thick krausen I am used to. The fermentation has been temperature controlled and monitored (69 degrees F) throughout.
2 days post brewing, I left for a week, and when I returned home, saw about the same, thin layer of activity on the surface. At this time, I checked the gravity with the refractometer (did the conversions for gravity on fermented beer) and found it around 1.055. At this time, I decided to add the only yeast I had on hand - 1 vial of White Labs Cal Ale yeast. After aeration and another week (2 weeks from brew day), the gravity (refractometer reading) is now around 1.044, still have some activity in the airlock of about a bubble per 10 secs, uniform but very thin "head" or bubbles on the surface of the beer, but again, no healthy krausen.
Another variable that may help troubleshoot this issue are:
The recipe had 1 lb of brown sugar added to the kettle, which should have been pretty easy for the yeast to chew through.
My question is: Should I:
1. Dump it: 2+ weeks in primary scares me. I should have been transferring to secondary by now. I can tie up a fermenter for another couple of weeks, but I dont know what this monster is going to do, or taste like.
2.transfer it to secondary and keg it later (is it worth kegging at 1.044)
3.or just keep taking gravities, praying that it will come down into at least the 20s. I am doubting that it will at this point.
Any help is greatly appreciated.