Well, I brewed up a batch of porter on Saturday, everything went great, cooled it, aerated it, had an OG of 1.065, and pitched my starter. Made from dry yeast. (oops)
In the first couple hours I had absolutely crazy fermentation going on, the temperature had risen from the 70 degree room temperature to 80 inside the fermenter, and the airlock had a permanent stream of bubbles going. After 24 hours, everything stopped. I checked the gravity and found it to be 1.031, and saw that the krausen had fallen but there was still a white layer of yeast on top, so I figured I might just have a leaky bucket lid.
Well, today I checked the gravity again (still no bubbling) and it is 1.030. The temperature is also slowly cooling to room temperature, it's at 72 now. I believe I am officially stuck. I don't have an extra pack of yeast, but there is some small amount floating on top still. Is there any way I can culture that and restart it? Or what could my other options possibly be?
I only know enough about brewing to know that I don't know anything, any help is appreciated. Is this a classic situation leading up to a stuck fermentation?
Thanks in advance!