Hi everyone, this is my first thread so please don't be mad if I didn't post it to the correct forum...
I'm currently fermenting a Smoked Imperial Stout (extract plus grains) with an OG = 1.100+ (the plus sign is because my densimeter just arrives at 1.100, it really went off scale).
This was not the only thing that went off scale, as you can already imagine. I experienced a monster fermentation, losing nearly 5 L coming out as foam through the bucket lid border (yeah, krausen actually opened the lid a bit instead of going out through the blowoff hose), but it calmed down the day after and the fermentation went well, without any more splashes or volcanic eruptions. I guess I learnt the recipe limit volume the hard way
So, here comes my problem..
After 9 days fermenting (total, madness included) I transferred it to my secondary. The FG was still 1.038. Everything went ok except for one "small detail": It's stucked!
The bubbler (or airlock, excuse me but I don't really know the proper word in English) didn't bubble at all since transfer since the liquid level is equal on both sides (though when it was in the primary it did every 4 minutes or so at the moment of the transfer), and today I measured the FG and was still at 1.038.
Peeking through the airlock I don't see a compact, unique foam in surface but instead litte foam dots / spheres, sparged individually (and not in a very big number). The beer temperature also went down to 19°C, when during primary it had been stable at 22°C. It's in the same room as the one before, at the same room temperature (21-23°C).
So my question is: should I add more yeast (safale-04)? Should I wait?
The temperature decrease and lack of internal pressure drives me to think that the fermentation has stopped and maybe there is no viable yeast at all..
This is driving me crazy... Please, I need your help.