Stuck Fermentation?

Customer_Question

My brew has seemed to have stopped fermenting. My gravity reading hasnt changed in three days and its still to high to bottle. What can i do to get it started again?

masterbrewer

It might not always be possible to re-start a stuck fermentation, but the
following actions are often successful:

Ensure the temperature of the brew is 18-23°C. Gently stir the brew to
rouse the yeast, using a sterilised stirrer/spoon. This action alone will often
start the yeast working again.

Add a new sachet yeast to the brew. This should first be rehydrated and
activated by mixing the dried yeast into a glass of pre-boiled, lukewarm
water together with a teaspoon of sugar. This should be covered and left in
a warm place until seen to be actively fermenting, before stirring into the
main brew.

Use a good quality brewing yeast designed for all malt recipe brews which is
capable of fermenting out higher or complex sugars.