Stuck Fermentation? Help!

Okay So I brewed an all grain belgian ale about 6 days ago... I noticed the that the fermentor wasn't really bubbling at the rapid rate it usually does. I just took a hydrometer reading and it was only about 1.014 (of course I forgot to take an OG reading)... The temperature is fine, and I airrated the wort before pitching the yeast... So what can I do... Should I get some more yeast and repitch?


From the photo I have attached it seems that there is yeast just floating on the top?....

Any advice would be great!

leave it alone for another 4-6 days at least, more if you can stand it.

1.014 is either done, or very close to it. Cover it back up until you're ready to bottle.

Did you control temps? What was your pitching/fermentation temp?..yeast do not like to drop below pitching temps once fermentation has started until primary is complete..I would get a min/max therometer and monitor for temp drops and fluctuations.worst comes to worst repitch a pack of dry yeast let finish 2-3 weeks at steady temps and you will be good

you won't need anymore yeast in this beer. the yeast are not dead, just out of food or nearly so.