We're making the NB Saison kit (extract) with an additional pound of DME and an additional pound of corn sugar (to raise gravity). OG was 1.072 and we pitched 2 packets of Wyeast Belgian Saison yeast (smack packs).
On around the 8th day of primary, I took a reading and it was at 1.040, which is where it still is today on the 11th day.
I'm doing the one thing I know I shouldn't do and panicking, does anyone have any advice? I've read other posts that suggested swirling the fermenter to get the yeast to resuspend, will that work? Should I repitch?
Also, I should note that the room temp was higher than usual due to summer, and it lingered around 73-75 degrees F.
Any suggestions are greatly appreaciated!