restarting-re priming sugars

[banjaxed]

Hello All,
I have just brewed a batch of mild,using safale 04.(1037-1009tg)and it pretty much finished working at 1011.
this is the second time recently that I have had aproblem with 04 not reaching gravity,i have used it for many years without problem,and used the same brerwing procedures i have used succesfully for a long time.also brewed a beer recently using nottingham dried yeast that fermented to expected gravity,but the main question i have is,that i added some priming sugars and kept the barrell warm in the hope that any surviving yeast cells would start to work and attenuate the beer down to expected gravity.this is not working and now of course the beer is an even higher gravity and far to sweet.this is intended as a running beer to be drunk fairly soon,so any one got any ideas as to what yeast to add to get the whole thing starting again.(hopefully still in the cask.
thanks

[tomU]

S-04 and Nottingham both drop very readily out of beer - if the beer was bright when you racked it you may not have enough yeast for a decent secondary fermentation. You could repitch with some more of either.

As for the S-O4 not reaching gravity - I wouldn't be worried about a beer finishing 2 points higher than I wanted - these things vary a bit all the time - could be that your mash temp varied just slightly or the fermentation temp was slightly diffferent or any number of factors really... On a recent brewery trip I saw a board stating the OG and FG of several batches of the same beer - both values varied a fair bit - if the pros can get away with it I don't think us homebrewers need to get too hung up on it!

welcome to the forum by the way!

[banjaxed]

I hear what you say,and normally i dont worry if the final gravity is a point or so out but in a beer with such a low starting gravity,it makes quite a differance,as for the slight variations in mash temp etc,i have found over the years that it has not had a great impact on reching terminal gravity,as up untill this last couple of brews using 04 I have not had a problem,the info i am really after,is has anyone any practical experiance of pitching fresh yeast into a cask of ale at say 1016,that is not conditioning,due to lack of viable yeast cells,and if so what were thier experiances? many thanks in anticipation.