I've got a stuck fermentation, never took off, it bubbled for a little bit but never formed a kraussen. My only guess at this point might be the table salt I used? I used Morton's with NO IODINE, but it did contain calcium silicate, which is an anti-caking agent. and I only used less than a gram. Is that enough to completely hinder fermentation? Just thinking out loud, are the minerals that "go bad" and cause fermentation to stick or something? That sounds ridiculous. I built up from DI water and used Gypsum, CaCl, Morton's (as mentioned above), and Epsom. Other details... I made a 1 liter starter with 3oz of DME... Pitched WLP095 onto it, it spun and former a little kraussen.. let it run for about 20 hours I think. Normal brew day, hit my targets. pulled my yeast out and pitched the whole starter into the wort. Then gave it a nice whirl as I walked from the kitchen to the ferm chamber, set it down at 5PM Sunday evening, and it's now 9:30AM on Tuesday morning. It's been sitting at 68º-70ºF in the chamber.