Excuse my ignorance, this is my second lager and I didn't do the first one correctly either.
I brewed a Munich Dunkel that had an OG of 1.047
I pitched a 1L starter of healthy active yeast (probably underpitched)
It fermented steadily for a LONG time, the airlock bubbled slowly for almost a month. I took a reading the other day and it was down to 1.019 and tasted a tad sweet, not too bad, but definitely not as dry as a lager should. It fermented at about 50 degrees and I was about to put it in the fridge and drop it down to 35 for a few weeks, but that's when I got concerned over whether or not it would finish.
Do lagers typically drop that many points while lagering? Should I warm it back up/pitch more yeast etc until I reach my target FG?