So I accidentally made a really big beer. I was shooting for an OG of 1.080 and got 1.107. Hehe. Whoops.
Why this happened is kind of beside the point. My fermentation has stalled and I've found a little info that says agitating the yeast might help, but doesn't really say how you should go about doing it.
I used the handle end of my mash spoon and swirled all the crap on the bottom (gently of course) to get the yeast back in suspension, but it just settled out again over night.
Do I need to swirl it more often? Do something entirely different? Any help is appreciated!
Temp is sitting in high 60's.