Stuck Fermentation

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Brewing a big stout. OG 1.08. It has been sitting at 1.04 for 4 days. Temp is 70. Yeast was WYeast 1099. Taste is fine. What should I do?
 
Try rousing the yeast. You can carefully swirl the wort to suspend the yeast or I have had luck with transferring the wort and yeast to another carboy/bucket with a siphon tube. I think you have less worry about exposing everything to unfavorable bacteria and O2 with the latter method.

What temp did you take your OG reading at?
 
Ok, after looking into it further, I think I did not pitch enough yeast. I am going for it! Big beer or bust!!!! I am going to add a WYeast 1099. When I put it in, should I aerate a bit more or just lightly pitch it? This batch was made from LME. Should I add yeast nutrient or is it ok as is?

Thanks in advance.
 
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