Stuck Fermentation

boscar

My Milk Chocolate Stout started at 1060 but been at 1030 for 4 days now I added more yeast but it’s still not moved . Any ideas if it’s finished or just stuck.

HBO_Staff

Hey Boscar, 1.030 still sounds too high for a final gravity reading, try giving it a good stir with a well cleaned spoon or paddle to mix it up, and just double check your temperature, unless the brew recipe/yeast says otherwise, aim for around 20 to 22 degrees C