Ok, so I started a watermelon wheat beer about a week and a half ago. The primary fermentation went great and after about a week i thawed my frozen watermelon and added to the fermenter...2.5 days and nothing. I did a beer with mangoes about 6 months ago with this exact same procedure, the air lock started bubbling almost immediately after the mangoes went in and the beer turned out great.
What should I do now. I have a book that says the first step is to stir the yeast sediment back into the beer with a sanitized spoon and then if nothing happens for a day or two, repitch some yeast. Is this what you all have done before? (this is my first stuck fermentation)
A few bit of info/questions: I am fermenting a 3 gallon batch in a 5+ gallon fermenter. Is it possible that the yeast is fermenting but the pressure is just not enough to bubble? it definitely bubbled during primary fermentation. I guess I could take a gravity reading to determine if it is fermenting but I dropped and broke my hydrometer on brew day so I would have nothing to compare the new reading to.
Any help/suggestions/comments would be greatly welcomed.