I'm experiencing a stuck fermentation for a big Doppelbock.
Pitched Saflager dry Lager yeast in half-gallon starter
Fermented at 53 degF 4 weeks in temp controlled fridge
After 4 weeks I measured gravity and read 1.040. Air stopped moving through airlock so I took it out at room temp for 5 days for Diactyl rest (I figured the lager yeast hit the ceiling percentage alcohol).
After rest I pitched 2 packs (no starter this time) of Red Star Champagne yeast and fermented at room temp. Airlock started moving again. I waited 2 weeks with the Champagne yeast at room temp this time. Now I'm reading 1.034 giving an attenuation of 65% and 9.5% ABV. Tasting from thief, the beer is obnoxiously sweet.
I've since reracked into secondary. I'm considering adding nutrient or energizier with another champagne pack, possibly in a starter this time. Hoping for FG of 1.025. I have yet to begin lagering. I am under the impression I should reach FG before beginning the lager process. Is this correct?
Any recommendations / advice will be greatly appreciated.