Hot answers tagged secondary-fermentation
Give it some time. I had a stout take about a month before there was a decent head.
Wait longer, they'll wake up some day. For comparison, my most recent brett beer got brett b in the primary, fermented out to 1.010 (typical for the other yeast) and then sat for two month doing nothing before the gravity dropped & flavors appeared. Ended up at 1.005. A bit of pellicle formed later, but I don't think pellicle formation tells you too ...
Only top voted, non community-wiki answers of a minimum length are eligible