Don't stir, but if you were expecting a lower gravity, you can try raising the ferm temp a few degrees and GENTLY swirling the vessel to kick the yeast back up. At most though you're only going to shave a few more points off, and it might slowly finish up on it's own anyway...though I DO always raise my temp a few degrees near the end, anyway. I don't know if I'd call 1.018 close to being done in every beer, but that depends on the recipe, mash temp, etc.
Den Faaborg Bryggeri
Originally Posted by davekippen
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!