[lex82]

In general, there is no need to transfer an ale to a secondary.
There is very little fermentation going on in a secondary fementor.
You can safely leave a beer on the yeast cake for 3-4 weeks, probably longer.
Since you removed the beer from the yeast before it was completed, you are stuck.
You could make a one liter starter and pitch the whole thing once the starter is actively fermenting.
Its difficult to restart fermentation under these circumstances.

I think it was complete, I've been getting a steady gravity at 1.030 for over a week. Is making the starter the only way to try to restart fermentation?

[mainebrewer]

Can you give us some timelines?
Like date of first yeast pitch, date of second pitch, date of transfer to "2nd fermentor" (in my earlier post I took that to mean secondary fermentor, maybe that's not what you meant), date(s) when you got a steady specific gravity of 1.03.
With some more information, someone may be able to come up with some suggestions.

[Mark G]

Can you give us your recipe too? It is possible that it could just be done, depending on the fermentability of the wort and/or the attenuation capability of the yeast.

[lex82]

Can you give us your recipe too? It is possible that it could just be done, depending on the fermentability of the wort and/or the attenuation capability of the yeast.

your exactly right, that is what my LHBS said. I altered a kit recipe and I was going by the original recipe's stats. Thanks for everyone's help and willing to fix what I thought was a problem.