Philly Sour Experience - Has my fermentation stalled?

[Smitty4263]

Is my fermentation stalled? I am using 2 packets of Philly Sour in 5.5 gallons. It went from 1.064 to 1.048 in the first two days but has been stuck there for two days (almost 3 days). The temp started at 70F and hit 66F at a point. I was able to get it up to 74F for the last day. I read that it is a slow starter but it started pretty quickly and got those first 16 points down quickly. Does anyone have an experience like this using this yeast?

 

[Elric]

The yeast starts off with a fermentation that mainly does the souring, it goes for 2-3 days then starts to die down. Around the 5-6th day I saw a second fermentation start up and this one is primarily alcohol conversion from what I have read. So I wouldn't worry if I were you if it seems to sit around for another day or so and see if activity picks up again.