I recently discovered my latest imperial stout was infected, most likely due to a stuck fermentation that I didn’t catch in time. Gravity was at 1.030, so I pitched more yeast to see if I could finish fermentation and maybe have a passable sour on my hands instead of dumping it straight away. However, it’s been about 36 hours since the yeast pitch and there appears to be no fermentation occurring. Time to give up on it? The Pic is currently what it looks like. Also if anyone has an idea as to what type of infection may have occurred I’d appreciate it.