I brewed a two beers this last weekend. I used liquid yeast from wyeast.
SG 1.054, ferm at 74 degrees. Wyeast 3944
It took 24 hours to start bubbling through the airlock and for the last 24 hours it has not bubbled at all.
SG 1.042, ferm at 74 degrees Wyeast Irish type
It also started bubbling after 25 hours and for the last 6 hours it has not bubbled.
I check on once an hour for 2 minutes intervals.
Is this period of no bubbling a sign of a stuck fermentation?
If so how to rectify? just throw in new yeast?
I did not give it much of a stir about 30 seconds when I dumped the wort into the ferms. I read just now that 5 mins is better.