Unstuck fermentation?

[streetsandroads]

Hi all,

I have a question about a fermentation problem. Three evenings ago (about 67 hours) I brewed a Dubbel and a Scottish Ale. I pitched two packets of Wyeast Abbey into the Dubbel and one packet of Wyeast British into the Scottish. The wort was aerated for 60 seconds using an aeration stone and bottled O. All three of the yeasts were started in a liter of DME (each) at 1.040. The temps have been in between 66 and 68 degrees...a hair cool for the Dubbel and a hair warm for the Scottish.

Although there was a little bit of krausen, the airlock was not bubbling as of three hours ago.

I broke my hydrometer and haven't been able to measure the gravity. I'm brewing in buckets so it's possible that the bucket seal was leaky, but I switched out the lid with a lid from a fermentor that was bubbling, and there was no change.

So I swirled the wort for 20 seconds because I didn't know what to do, and the airlock started bubbling immediately, and is still going. Is there something about re-suspending the yeast that addresses stuck fermentation, or something else going on that explains my stuck/un-stuck fermentation?

Thanks for the help!

Cheers,
Nate

 

[Math0]

There is a lag time from when you pitch the yeast to when you actually see krausen. When you stirred, you probably just pushed the CO2 out of the wort and provided extra oxygen to the wort, which is not good at this point. Let is sit for a few days and see what happens. Temperature looks fine and yeast starter also. Lastly, one lid can be well sealed on one bucket and leaking on the other, it is not very representative. Good luck!