If you take off one of the posts and jamb on a piece of tubing for blowoff, there's no need to drill it at all. Then you can still use it for its original purpose later on.
Depending on the strain, it'll be neutral in flavor contribution and should keep eating until you're left with a bone dry brew. Is that what you're going for?
I've used a sanitized long handled spoon to do just that on a stuck belgian ferment and it kicked into high gear the next day. This method does come with a higher risk of introducing contamination though. I'd go with the closed swirl first and only if that doesn't do the trick, go for the stir...
Using fermcap, I boiled a 2000ml starter in my 2000ml flask without issue. Once the boil started I was able to turn the heat down to medium on my stove and all was well. I would NOT try this without the fermcap though.
You could try swirling your fermenter a bit to get the yeast back in suspension. Sometimes that and a slight increase in temps can get things moving again.
My first batch was an extract kit with specialty grains.
After that I did six partial mash batches mostly my own recipes. My eighth batch was my first foray into all-grain with some cobbled together equipment/techniques.
Looking for deals on Coleman Xtreme coolers this week so I can really get...