Help with my stuck fermentation

[Marius]

I have a RIS that's been fermenting for three weeks,

Day 7 I took a gravity reading and It was 1040,

Day 14 the gravity was 1040, I opened the lid and stirred the yeast cake.

Day 21 the gravity is stil 1040.

I'm thinking of pitching some more yeast.

More details:

OG = 1086.

Temp of the bucket = 18ºC

Yest pitched = 1 packet of Safale T-58

It was an extract brewing with DME.

Do you think it's a good idea to pitch another packet of yeast?

Thanks to all

 

[SporkD2]

yes, next time refer to http://www.mrmalty.com/ for the amount to pitch, you were way under

 

[likwidbliss]

I have had the misfortune of stuck fermentation with only a vial of yeast or a package of yeast. I dump and go, fermentation has always started within the allotted time. I started washing yeast and now I make starters.

If it was me I would make a starter and re pitch

 

[Marius]

Thank's for the answers, I'll pitch another pack right now.

 

[Marius]

Oh, another question, when I repitch...

Should I rehidrate the yeast, pour it and aereate the beer, or would It be better just to pour it and leave it. I don't know if it's good at this moment to oxigenate the beer or not.

 

[sea2summit3]

I just had a stuck fermentation using Nottingham w/reused yeast (OG 1.069). I made a new 1 quart starter with new package of Nottingham, and pitched that in. Nothing for a couple days, and now its been dropping 1.002 every day for about 5 days now. I'd say make a new starter with the new yeast, then pitch.