I have not brewed in awhile and my last couple of batches I had issues with stuck fermentation…would you recommend using more yeast…I used one pack liquid…would two be better?
Can you elaborate? Recipe, yeast type, ferm temps, etc.
A lot of people think that a fermentation is stuck if the airlock isnt bubbling, but thats not a great indicator of fermentation. Like dobe12 said, a recipe and other information would help out a lot in diagnosing the problem.