Stalled :(

What temperature is your wort at?

 

That really should be warm enough. But I'd probably rouse the yeast and bump the temp up and see what happens.

 

What temperature did you mash at and tell us more about your pitch rate / starter size / starter process, oxygenation technique, etc. That yeast usually requires a good amount of oxygen as well btw.

My last batch using that yeast was fermented at 62F for the first 4 days then ramped up to 67F for the next week. Finished with 78% attenuation despite mashing high at 156F.

 

Is your starter made with a stir plate or manual shaking? Do you oxygenate your wort in the fermenter at pitch time? If so, how?

 

Sounds to me like you should follow Vikeman's advice. I would recommend raising the temperature up to the high 60's after doing the rousing. Then take another gravity reading in say 5 days. If the gravity doesn't change by then, your only hope will probably be pitching more yeast.

 

So 5 days ago, it was at 1.029. And now it's at 1.020. Sounds like it's moving.
What FG were you expecting to reach?

 

If you're stalled I've had great success going in every few days and (while making sure everything is sanitized) rousing the yeast. This may take a while though (a month+ depending on conditions). You can also rack to a secondary which will inevidably add oxygen to your beer and rouse the yeast which often causes stuck ferm to get going again. If I were you'd and none of the above recommendations work (before mine) start rousing your yeast every few days to prevent flocculation and promote acitivity.

 

Try adding amalyse enzyme, I've used it in a similar situation with good results, just don't use too much or it will come out too dry.