So I brewed up a 1 gallon batch from Brooklyn brew shop (blonde ale) and it came out with a lower of than I figured. After producing an initial krausen the fermentation stopped dead, I pitched yeast nutrients and a little bit of new yeast. I think my problem is that it wasn't aerated enough originally, being this late I imagine that if I give it a good idea shake that it will taste awful some it will contribute to oxidation, but if it stays where it is, it's going to be awful no matter what... It has been 3 days since the yeast nutrients and yeast with only moved .001 in gravity from 032 to 031.
Any recommendations before I go home and shake the carboy to no end to try to get the thing to start fermenting again?