I've got a hefty grain bill of 10kg, half of which is Maris Otter. The rest is rye and a few assorted crystal malts.
After the mash and boil, the OG was above 1.10. I pitched a Wyeast American ale at the start, then pitched Wyeast English ale 24 hours later. The fermenter was bubbling like an crazy for about 5 days, then just went dead. The average temperature is about 22°c, and I have agitated the hell out of it several times since the yeast first seemed suss.
Any ideas? I've given the fermenter another wake up call with no luck. What should I do?