I have a stuck fermentation, what do I do? Here’s the details and tricks I’ve tried. Brewing a strong scotch ale, this is a 1 gallon batch, target final gravity 1.035. OG-1.148, fermentation started about 24 hours at ~60-68 degrees, it fermented normally for a couple days then stopped around ~1.077-1.070, and I kept the temp in the 60-68 range. I also use a “tilt” digital hydrometer, it’s floats inside the fermentor, so I can get instant readings of temp and gravity without disturbing fermentation or having to take a sample. So after monitoring for a few days an slowing raising the temp to ~70-72 and swirling the fermentor to rouse the yeast, the gravity has stayed at ~1.074-1.070. After 3 days with the same gravity range nowhere near the target gravity, I mixed a cup of water with 2 tablespoons of brown sugar and 1/4 teaspoon of yeast nutrient at 75 degrees then added about 1/3 packet of dry yeast, waited to make sure the yeast was active and then added that mix to the fermentor, and 48 hours later keeping the temp ~70-72, the gravity is still ~1.072. So is this beer a dumper, or is there another trick I can try? I don’t want to spend any extra money on things like liquid yeast.