So Ive got an oatmeal stout partial mash thats stuck at 1.024 and its supposed to be down to about 1.014. Ive tasted it and Its super tasty, probably my best brew yet and I was thinking about entering it in the local fair homebrew competition but its got a stuck fermentation!. I racked to a secondary and pitched the washed yeast cake and nothing is happening. I have some yeast nutrients but Im not sure how to go about using it for this situation. Any tips/help is appreciated.