I have a Vanilla Stout that is now at 2 weeks in the fermenter that is sitting at 1.030 for the last week. It started at 1.060. Room temp is around 70 degrees. The plan for the beer was to secondary it onto 3 Burbon soaked vanilla beans @ the 2 week mark but now with the beer stuck at 1.030 I am not sure what to do. My idea was to rehydrate a dry packet of Safale us-05 and when I rack to the secondary drop it in. However, I am iffy on some of the logistics of doing this. Should I aerate the beer or not? I have heard that this introduces o2 and although the yeast would like it could it hurt the flavor of the beer. 2nd, would it be better to try and make a starter instead of just rehydrating? The only issue with a starter is that I am not sure how to do one properly and when to introduce it to the stuck beer. Thanks in advance.