What everyone else said… Don’t get discouraged. As homebrewers we all learn from mistakes like this. Definately pick up How to Brew and I would also reccommend the Complete Joy of Homebrewing.
I’m with the “don’t give up yet” crew. If it doesn’t taste horrible at this point, throw in some yeast. You might not the characteristics you’re looking for, but something drinkable is better than nothing at all.
Good point if you sanitized and the vessel holding your wort was airtight. I don’t think anything could have gotten in. I had a beer get me sick once. Not sure what went on in that batch. I ditched that recipe. I knew after the first beer though. Of course I didn’t stop after my tummy started to feel a bit quant and I really regretted drinking anymore. Food poisoning is not my favorite pastime. I’d still go ahead with the batch though. I’m stubborn like that.
The recommendation is to not use wort for starters that’s been saved without being pressure canned. Supposedly there’s a risk of botulism. Based on that, I’d toss the wort.
I haven’t had any beer that had an extended lag time (48 hours +) before actively fermenting turn out well.
Some were certainly “drinkable” but that’s a low standard. A couple were sour and nasty.
I suppose there is no harm in pitching dry yeast and finding out, but IME it’s dump it now or dump it later. Usually, I’m a dump it later kind of person, but I’m changing as I age.
FWIW, I’ve also heard concerns about botulism with old (and I mean OLD) cans of LME. In that case, though, my understanding is that the brix of the LME is high enough so that there should be no concerns about botulism. Diluted wort, on the other hand, I have no idea. Might not be worth the risk.
It may be more work than it’s worth, but couldn’t the wort be boiled again to kill everything off, cooled and then have yeast pitched again? Just a thought to save some money. Maybe this wouldn’t work?
After further review, I have to agree with Denny. Dump the wort as there is potential for botulism.
Here’s an excerpt from BYO magazine.
Botulism Warning
In home food preservation, foods are divided into “high-acid” foods, with a pH below 4.6, and “low-acid” foods, with a pH above 4.6. High-acid foods can be safely canned using the boiling water method. It is recommended that low acid foods be canned in a pressure cooker, where the increased pressure means that water boils at 240 °F (116 °C) or higher. The pH of boiled, unfermented wort is around 5.0–5.2, making it a low-acid liquid.
The reason for the high-acid/low-acid distinction is that spores of the bacterium Clostridium botulinum can survive in low-acid foods, even if they have been heated to 212 °F (100 °C). Clostridium botulinum produces 7 different classes of botulinum toxin, labeled A through G, and all are powerful neurotoxins. Botulinum type A, the most toxic, is 15,000 times more potent than VX nerve gas.
Botulinum toxins stop impulses in the nervous system from triggering muscular contractions. Symptoms of botulism usually arise 24–36 hours after exposure to the toxin and include dry mouth, weakness, double vision, vomiting, depressed breathing and a progressively intensifying paralysis leading to death.
The presence of Clostridium spores in raw honey is why doctors recommend not feeding it to infants or small children.
Although spores of the bacteria are found almost everywhere, cases of botulism are actually relatively rare. Most years, around 110 cases are reported in the US, with most occurring in infants or small children that have eaten honey or other affected foods. On average, less than 30 cases per year result from improper home canning.
In fermented wort (i.e. beer), the alcohol content, low pH (4.0–4.4) and anti-bacterial components in hops prevent C. botulinum from surviving. In preserved, unfermented, lightly-hopped wort, it is possible for the bacteria to grow. Although the bacteria will die if the wort is fermented, any toxins produced by the bacteria will not be neutralized.
To minimize the possibility of botulinum poisoning, can your starter wort using a pressure cooker or add acid — such as phosphoric or lactic acid — to your starter wort such that its pH is 4.6 or below if you are using the boiling water method. (High hopping levels alone are likely not enough.)
The boiling water method is presented here because it has been used successfully for many years, but it does allow for the possibility of botulinum poisoning. Although the probability of this is low, the consequences can be severe if it does occur.
Taken from http://byo.com/stories/article/indices/58-yeast/437-canning-yeast-starters
+1 My concern with re-use would be the fact there are dead yeast cells that have been in this wort for over a month.
From what I have learned, botulism spores can survive for up to five hours in boiling water. Based on this I would dump it as it’s not worth the potential risk.
I don’t know that I would ferment it at this point.
He could still save some of the wort for starters though. Pull a gallon off and dilute it to 1.030 and the pressure can it. This would save some of the wort and take care of any botulism issues. YMMV
Paul
Oh, one little mention of botulism and y’all go running like little girls. 
You won’t have to tell me twice. :o
+1!
For some reason the thought of a paralysis causing bacteria suddenly makes me think the possible money savings may not be worth it. ;D
I have to agree, what a bunch of babies. ;D
If you are worried about it, boil it again. The spores may survive, but that is not a problem. Any spores that are in it right now will be killed during, or fail to grow after, fermentation (it really doesn’t matter which). Beer is non-pathogenic, the alcohol and acidity will protect you. Botulinum spores are harmless when consumed, you only need to worry about the botulinum toxin.
As for this being low acid, maybe there were spores present and maybe they grew over the last few weeks and poisoned the whole batch - big deal. Boil it again and it will denature the toxin, making the whole thing harmless.
You can eat those dented cans full of Clostridium botulinum, just make sure that you cook everything for a while first.
Real men eat botulism.
Perhaps boiling again would be a fix as Tom has suggested. However at this juncture, I would make a new batch. Call me what you will but I will be confident and satisfied with a fresh batch of wort as opposed to the latter.
Two weeks - two freakin’ weeks, no yeast. Dump that sh!t. There should be no argument. Something is already growing in there. Be it botulism or bacteria from mars. Doesn’t matter, there’s no fixing it. My .02.
+1
It’s just not worth the risk.