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[Izzy]

I've got an RIS that has stalled at 1.055. I pitched plenty o' yeast, aerated well, used yeast nutrient, and added more yeast a week ago. Nothin' happenin.'  A friend of mine has used Bean-o successfully to get things moving, but any other suggestions?

[Chuckee]

What yeast are you using and what's the temp? If it got too cold, the yeast may have gone dormant. You may just need to heat it up a bit... also maybe give it a gentle swirl.

[Izzy]

Temperature could certainly be an issue right this minute, but it wasn't when the beer stopped a few weeks ago. It was probably 68-9. Now my basement's right at 60. I'll likely bring it upstairs today to see if that gives it a boost.

[Chuckee]

It wasn't sitting on the floor, was it?
If so, that's probably the culprit.
With the air temp in the high 60s, the cold floor could have brought the temp down enough to stall fermentation.

[Izzy]

It was a good four feet of the ground, though your point is worth considering. As far as hot air rising, the air temp has been fine (the thermometer is right next to the fermenter). However, it was sitting on a cement ledge that is one with the floor and the walls. Would that suck enough heat out, despite the room temp?

[glennh2os]

Would that suck enough heat out, despite the room temp?

Might.. You ever sit on a brick/concrete wall and your rear felt colder then the rest of you?

Chuckees suggestions are good.. Warm it up a bit since you've already pitched more yeast, and roll it around some..

Hey.. a loooong shot suggestion.. I can't remember if you use a hydrometer or refractometer, whichever one it is take it for a dip in some distilled or at least some very clean water. Make sure it still is reading right...

[Chuckee]

If you moved the beer upstairs yesterday; hopefully you'll see signs of fermentation today or tomorrow.

The possible problems could be;
-too cold- yeast stalled
-bad hydrometer
-wrong yeast for High Gravity beer (some yeast aren't tolerate of high alcohol and stall past a certain point)

-there's one more possibility; what was your mash temp and are you reasonably sure the thermometer that you used is correct? If you mashed at too high a temp, you would have created more unfermentable sugars.... thus leaving a higher FG. 

[Izzy]

We started a fire in the wood stove even though we didn't really need one, and the warmth has kickstarted some action. I guess that cement had sucked down the temp. Unnoticeable before, as I'd never done a beer of that size at that time of year for that to occur. Note to self: put beer on an insulated surface. Thanks for the input.

[rhoadsrage]

Glad to see your yeast is up an running again. Just curios what your OG was?  Although I have never used beano I have read several articles on using it and it will really make your beer thin to the measure of about 1.004-1.008.

[Izzy]

I don't have my notes in front of me, but it was around 1.097