Originally Posted by cmybeer
Well, first off I've never heard of people using Malta drink for starters and don't know what its contents are in terms of types of sugars and nutrients so I can't really comment on that but that was the first thing that stood out to me. Have you always used this for starters?
Malta Goya is pretty common for folks to use to make starters.
OP, need to know more... mash temps? yeast strain? ferm temps? recipe? Harvesting/washing process? Pitch Rates? Aeration?
It's most likely not your yeast, but something in your brewing or yeast harvesting process that is causing the stalled fermentation.