Stuck fermentation?

[rel322]

Hey, I brewed my first AG missed the og with 1.048. Pitched with dry yeast. I'm used to kausen leaving marks 3-4" up the wall of the fermenter. It's been a week and all I've gotten is a few bubbles and the yeast has settled to the bottom. My turkey bastor isn't long enough to grab a sample for readings. What should I do? Repitch, swirl with a sanitized stick?

As you see bubbles are few (they're still going just extremely slowly) and yeast is at the bottom.

 

[BigPerm]

You need an actual gravity reading before any information can be gleaned. Comparing krausen patterns among different yeasts cannot judge how a fermentation has proceeded.

 

[guazzabuglio]

BigPerm is right. Just because you don't see vigorous activity doesn't mean the yeast aren't doing their job. I also don't think lower OG is inhibiting your fermentation.

 

[obie]

Are you a bit on the cold side?

 

[rel322]

Update:
So I checked the Gravity today. 1.012 making it so far 4.7% abv. So I assume that means the yeast's eating away. The recipe calls for a second fermenter after two weeks for a week. It's coming up to two weeks, should I transfer when it hits to a second or should I leave it in the first?