You don't KNOW that you have stalled ferementation, you have stopped airlock bubbling...
there's a huge difference between the two....
Airlock bubbling, lack of airlock bubbling, stopped airlock bubbling, fast airlock bubbling, slow airlock bubbling, heavy metal airlock bubbling, or disco airlock bubbling really is not an indicator of what is happening to your beer. It is NOT a fermentation gauge, it is a valve to release excess pressure, excess CO2...NOT AN ACCURATE INSTRUMENT....
The only way to truly know what is going on in your fermenter is with
your hydrometer. Like I said here in my blog, which I encourage you to read,
Think evaluation before action you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right
diagnostic tools before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in.....
That's the same thing when we assume anything by something as faulty as an airlcok.
The 4 possibilites are;
1) Fermentation is indeed complete.
2) Fermentation is stalled/stuck (really really rare for most beers)
3) Fermentation is still going on but not producing enough co2 to bubble the airlock. (Most likely because the yeast has a lot of work to do that's why many of us leave our beer in primary for a month to let the work go on or two weeks then secondary.)
4) Fermentation is still going on but the co2 is escaping through your airlock seal/bucket seal, you opened the bucket or removed the stopper, or knocked it and the co2 is going elsewhere.
I have 9 fermenters and over the years I can say that only about half my beers EVER have bubbling airlocks, and all my beers turn out fine.
So until you actually take a hydrometer reading you really don't know what is going on under the hood...all you know is the airlock is not bubbling, not anything else.
Since it has only been three days I wouldn't do anything til next wednesday, then I would take a hydro reading. There is really no need to do anything right now, except let the yeast continue to work away at your beer.
Fermentation is not always "dynamic," just because you don't SEE anything happening to your airlock, doesn't mean that anything's wrong, and also doesn't mean that the yeast are still not working diligently away, doing what they've been doing for over 4,000 years....There is still plenty of work to do on your beer.
Like I said many of us pitch our yeast then come back in a month to bottle. Our beer is really hardy, and we really don't need to hover over it.
Relax, it is doing what it needs to be doing.....