Originally Posted by chris19delta
Its been about 15 days and the beers still at 1.018 SG (1.041) SG. So approx 3% abv. Should i throw more yeast in or just deal with it being kinda weak?
No, if it's at 1.018 there is very little in the way of fermentable sugars that could be left.
The best fix is to next time start with a recipe that has more fermentables in it. A beer that starts at 1.041 is in the "mild" or low alcohol territory and just won't give you a bigger beer.
If you use a lot of crystal malt or extract that isn't as fermentable as others, it can stall out at 1.018-1.020. That's common in stout recipes, for example. Some beers finish lower, depending on recipe ingredients and yeast health.