Have you calibrated the thermometer you’re using?
i still don’t see this as a problem was the og also exactly 1040? i wouldn’t even worry about taking another gravity reading till at least a week. i ferment for four weeks my lagers. assuming it takes only twenty days to get to final gravity (nothing to base this on) i would expect to be around half way give or take about 10 percent at day 10. so if you fg is around 1016. this means a total drop of 24 points or only about 12 at day 10. most of this will NOT be occurring in the first few of those days i would only expect a drop from 1040 to 1037 or 8 after 3-4 days and i can’t even see that fine on my hydrometer. i personally don’t check till the end.
I recommend calibrating your hydrometer and thermometer then measure gravity and temp again. You say it’s been about 96hrs, so go ahead and raise the temp slowly to 55F then gently rouse the yeast.
Did the smack packs swell up?
I think thistles copper sulfate but even so it’s not soluble in ethanol.
I used Wyeast 2007 Pilsen…Would you guys recommend repitching? Should I throw some dry yeast in and see if that will do the job? Or is it too late…is my beer likely contaminated from bacteria that have not been outcompeted by the yeast?
Seriously, have you verified the temperature? I can’t think of anything else that could be wrong. You did say that the packs swelled somewhat, right?
At any rate, if there hasn’t been a drop in gravity, then nothing is fermenting, yeast or otherwise.
I use one of the digital thermostats, and it is consistent with the other digital thermostat that I have as well as the stick on thermometer that is stuck to the primary fermenter. Otherwise, I’m not sure how to calibrate…and honestly, the packs really did not swell much if at all(not like I’m used to seeing)
This is day 6 right? I would go to the LHBS and see if they have any S-23 or similar and toss in a packet.
Dave
Edit: After rehydrating of course!
First of all, thanks for everyone’s advice! I really appreciate it! NExt, and lastly (I think), I see mold growing on the top of the chilled wort…Should I dump it?
Got a picture? Sure it’s not yeast?
Having a little trouble uploading the picture from my camera. It’s massive when I try to put it in. Any suggestions?
Where are you uploading it to? Any of the major sites (Flickr, imgur, etc.) should be able to handle a full-res JPEG.
Wow…!..It’s fermenting. It’s not mold. Now there is a fine layer of krausen…“Never give in” were the words of Winston Churchill during the German air invasion of England…I must say I’m really suprised. I had given up…Would you guys drop the temperature back closer to 50, or just leave it where it’s at and do a diacetyl rest at the end? It’s around 53 now as I raised it to get the yeast going
If it’s starting to ferment, leave it be! Enough messing with this beer! 
Dave
Dave whispers words of wisdom, Let it Be! 8)
Fair enough. Thanks!