My beer is stuck at 1.052 and it started at 1.092. The type of yeast is wyeast #3522, so I expect it to get quite a bit lower. It's been 3 weeks since we brewed it and it's now rather clear. I suspect ...
How long do you wait before taking corrective action if your fermentation doesn't start? Are there any other good ways to tell if it's just taking a while to get going?