Im fermenting a 15 gal strong ale with ginsing extract in it. I did a starter 2 hours before in went into the fermenter with 4 packs of safeale 05 and one packet windsor yeast, was very quick to become active. started the brew 8-25 and very fast fermentation for the first 4 days. OG at 1.070 and has been is at 1.034 the last 2 days with no bubbling the last day. I took some wert and added some yeast safale05, and its fermenting in the sample. I did o2 the wert with a full hardware store o2 bottle though a diffusion stone. I also added yeast nutrient in the boil at 15 mins from end. I checked several threads on stuck fermentation and it was commonly said to add no more o2. Question is why? O2 is so important to start a healthy fermentation, why not add for a stuck fermentation? .First batch in a new Spike brewing half barrel conical fermenter, Thanks much, Im a newbe here and my first post! In reading a few posts here, I read of pumping boiling wert into the fermenter. After thinking about it, makes perfect sense to me and I did it and cooled the wert with well water flowing through the internal coil. I put a solinoid on the line and hooked it to a temp controller. Worked AMAZING and kept the wert at a perfect temp for the fermentation!! Thanks for the heads up on that one!