Temp is very important. There is a reason to keep temp at a certain temp.
Primary one is to keep the yeast "comfortable" happy.
I would bring it back up to "room" temp or as close to 70 you can. Then
watch it restart.
Tom

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS


"the phelper" > wrote in message
...
>I have one of those Vinters Reserve extract kits, it's a Chardonnay.
>
> It was in the primary for about 2 weeks, then I did the secondary part
> on 1/11. The OG was 1.075. It's been stuck at 1.000 since 1/11 when I
> secondaried it. Last Sunday, I even added another packet of dry
> yeast, and in five days nothing has happened.
>
> I primaried at about 67 degrees. Then dropped the temp to about 62 so
> I could ferment a beer. Maybe the cooler temp dropped the yeast out.
> However, the temp has been 68 since the past two weeks.
>
> Any suggestions? Should I just proceed to the next step? Thank you!