Started fermentation on a partial-mash English-Style Brown Ale, and I'm seeing a very slow, quiet (not COMPLETELY stuck) fermentation. Wondering if I need to repitch yeast...O.G. @ start was 1.041, after 96 hours, I'm only seeing 1.036.

A bit of agitation of the fermenter @96 hrs. returned a little bit of pressure immediately through the airlock that tapered off. Never saw any vigorous fermentation within the first 30 hours...but I am seeing a little pressurization of the bucket...enough to percolate when I press down on the top of the bucket, but not enough to bubble itself. Temp has been pretty consistent...pithced at 70 degrees F, but it might have cooled to 62 w/in the first 24 hrs. before I got it stable at 70.

Here's the wort details:

7 lb. Dark Malt Extract Syrup
1/2 lb. Crystal
1/4 black patent

Pitched 1 vial of White Labs' Manchester Ale Yeast: Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer

NOTE: I did bring the liquid yeast out of the fridge a little early (it had ~6 hrs. to come to room temperature), so about 1/4 fizzed out a little before pitching.

Thoughts?

You could pitch another pack of yeast without any problems. Just let it sit would work too.