Hello everyone, need some ideas here. I have been brewing for 4 years and this is the first real stuck fermentation I have had.
11 days ago I brewed a Winter Warmer. OG was 1.076 and I pitched a nice slurry of British ale II from a 3 liter starter. The yeast was a little older (6 months IIRC) but the starter looked good and smelled great. I pitched the yeast at 67 degrees and put it in the basement at 62. The next morning I had a nice krausen on top and it was moving along nicely. During the weekend I took a gravity sample and found it was down nearly 30 (to 1.046) points in only 3 days. Since then it has only moved to 1.036. I pitched a re-hydrated packet of nottingham 2 days ago to hopefully get it going again. I have never had a fermentation slow off like this so quickly and I followed my normal brewing procedure.
I wanted to know if anyone has experience with this yeast before, first time using it, and whether or not this could be a normal sign. Or am I just getting too worried? It's only been 11 days but most my beers finish within a week and this still has 15-20 points to go. Any info is helpful, thanks.
BTW, I think I might start doing the fast ferment test from now on.