tl:dr - FG is .006 off, don't have any experience with coaxing lager yeasts.
I brewed a doppelbock based on osagedr's Evil Goat, pitched Saflager W-34/70, let it hang out in my uninsulated attic for a couple months through the DC winter. My OG was a bit higher (1.090 vs 1.085) but otherwise...
7 lb English Pale malt
8.5 oz Crystal 60
6 oz Wheat malt
[Mashed at 155F, sparged with 170F. Brewer's Friend puts my efficiency at ~86%, so you may need to adjust accordingly]
4 lb Light DME [Briess]
.35 oz Amarillo [10.5%] - 60 min - 12 IBU*
.25 oz (~1/3c) Sweet gale/bog myrtle - 25 min**
1.5...
I guess part of my question is, how do you tell the difference between "stalled" and "done/you're not getting any more out of this"?
I'm also not sure how likely it is that the .008 drop was because of my meddling or just the extra week... (which I realise I could have answered if I'd taken...
Alright, I'm sure this has been asked, but most of the other "stalled fermentation" questions seem to be in the < 2 weeks time frame... This is my 3rd batch so I'm still kind of faking my way through (although batches #1 and #2 turned out fine).
I'm trying a slightly modified version of...