Repitching the yeast...?

“…but I havent noticed any yeast activity during the two weeks ive had it fermenting.”

Have you tasted this?

Hopefully it tastes like beer. If the yeast did not do its job (turn wort into beer), then at 2 weeks chances are this batch is a dumper. Bacteria and other microorganisms would have ‘eaten’ the wort and it will be infected/spoiled.

Measuring gravity is very, very easy. You need a hydrometer to do this.

Cheers!

 

You should get a hydrometer and take a gravity reading before jumping to any conclusions. It's likely the yeast has fermented the beer (can finish as quickly as 24-36 hours for some yeasts). Without a gravity reading you have no way of knowing. Go buy a hydrometer if you don't have one already.

 

My advice is to take 5 minutes and read about it. Here... http://www.howtobrew.com/appendices/appendixA.html

Without a gravity reading, anything else anyone tells you is speculation.

 

There is really no way for any of use to know; it is dependent on a number of variables like: fermentability of the wort, yeast strain, etc.

I can tell you that my IPAs have a final gravity around 1.011 but that means nothing for your beer.

The 'acid test' for knowing when fermentation is complete is to take a gravity reading and a couple of days later take another gravity reading. If you obtain the same reading then you have reached your final gravity.

Cheers!