Why is transferring the wrong way? It seemed to work in this case. What negatives will come from transferring to soon? Like I said it did get fermentation moving again. Isn't there still plenty of yeast in solution and didn't the transfer potential give me some extra oxygen I may have needed? I had got it active once before I tried the transfer but it had stopped after two days warm and was still at 1.030.
If you stirred up the yeast and got a lot of it back in suspension as a result of the transfer, then it should be ok. To restart a STUCK fermentation, that is a fermentation that has stopped without consuming all the available sugars, you need to add a FULL WORKING POPULATION
of yeast. Adding O2
is going to promote more yeast growth. Yes there is enough yeast in suspension to bottle carbonate the beer but you are likely to face the issues that occur with under pitching. Rousing the yeast in the primary and keeping the wort at 68-70F IMHO would have been the best approach.
Full Working Population of yeast, an entire fresh yeast cake or better, a growler FULL of fresh active yeast from your friendly neighborhood brewpub.