Is my fermentation stuck or done?

[dregan]

I'm sure you guys are sick of the n00b fermentation question (I searched the forum, honest) but here it goes. My main problem I think is that I didn't take a OG measurement before fermentation, this is my first batch and I wasn't thinking. What happened is this: I didn't aerate the wort after it cooled, again I didn't know that I needed to, but I only boiled 2 gallons for the 5 gallon batch. 3-4 hours after adding the dried yeast, the wort was showing solid signs of activity (bubbling once every 3 secs), 12 hours later the airlock had slowed to about once per minute. 24 hours later, the wort was showing no signs of activity and hasn't for the past 3 days (by no activity I mean no bubbling air lock and no foam, things are starting to settle towards the bottom too). My current SG measurement is 1.021 and I used 6.6# of Amber LME in the recipe. What do you guys think, is it stuck? If so, what can I do to get it going again?

 

[Vuarra]

I'd wait three days, take another reading. If it has not changed, then you do have a stuck fermentation. Otherwise, your brewing buddies are having a silent night, and do not want to be disturbed

*Edit* After some quick calculations, you are theoretically half done. I'll have to try something like that.

Could you also post the recipe that you used, as well as the temperature you pitched the yeast at?

 

[dregan]

Thanks for the help. Here is the recipe I used:

6.6# Amber DME
1# Crystal Malt (steeped)
1oz Galena (30 minutes)
1oz Cascade (5 minutes)
1oz Hallertau (5 minutes)
1oz toasted oak chips

2 Gallon, 30 minute boil added to 3 Gallons of water in the primary. I didn't test the temperature but I let it cool for 30 minutes (guessing at around 72 degrees).

If there is no activity for the next 3 days how should I get the yeast going again? Should I aerate, add more yeast and or sugar?