What to do with my stuck fermentation

[greggor]

I have a 10 gallon Marzian all grain (80% Vienna) double decoction sitting in 2 5 gallon fermentors. Bohemian Lager Wyeast it has been sitting for about 6 weeks now at 47-50 F. starting gravity 1.062 now at 1.031. The sample I pulled tastes sweet but other than that I detect no off flavors. I am going to pitch a fresh starter of Wyeast Barvarian lager yeast (that all the LHBS had) at high Krausin, my question is should I hit the whole carboy with more O2??
Anybody have any tips for dealing with a stuck fermentation.

 

[pirate504]

Do you still have in primary?, if so bring the temperature up to around 60* and consider transferring it and let your siphon tube go all the way down to the bottom of the fermentor so it can suck up some of the yeast. That will re-suspend your yeasts that may be laying there dormant. Leave it @ 60 for a day or so until you start seeing airlock activity just as you would do when you initially pitch your yeast starter. Then drop the temp back down to where you had it before.

 

[Kauai_Kahuna]

I would raise the temp up to around 60F to 65F and gently swirl the fermenter to re-suspend the yeast. (Do not shake to aerate, just get the yeast re-suspended.

 

[greggor]

yup both are still in the primary. I have already made a starter of the barvarian Lager yeast (originally used Bohemian Lager but LHBS was out of that) I think I will step up the starter one more time with sterile wort collected from the same brew session. I stepped up the starter once with a quart of this wort and have 3 pints left. My strategy is to pitch this fresh yeast while the starter is at high krausen. I figure that will give me the best chance to get things going again. I guess fromthe response here is that my original yeast at the bottom of the fermenter is still good an viable (due to cold fermenting temp??) maybe as an experiment I will transfer both to new secondarys rouse the original yeast in one while raising the temp to 60 F and pitch the new yeast in the other. Then if the roused fermenter dosen't take off I can pitch it onto the yeast cake of the fermenter contining the fresh pitched yeast. I'll post how this expreriment turns out.