First time using WLP039-Nottingham yeast. According to White Labs this yeast has a high flocculation rate, which is something I am unfamiliar with. The attendant at my LHBS told me that if I experience a stuck fermentation that I may need to rouse/agitate the yeast cake back into suspension.
Well, I had some difficulties keeping the room in which I was fermenting as warm as I would have liked and it appears as if the krausen has fallen (after 3 days, not totally unusual). The airlock has stoppped moving completely.
If I check my gravity today and I have not hit my FG what should I do? We're dealing with an oatmeal stout, so clarity is not of the biggest concern.
Would it be unwise to give the carboy a little swirl?