getting lagers to reach fg

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Cos

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I have 2 lagers going right now. The first started at 44 and hit 16 after 6 days, then appeared to stop. 2 days later, still at 16.
I needed the bucket for the next brew so I moved it to secondary.

My other lager took nearly 2 days to start fermenting, but went from 44 to 18 in 2 days, then appeared to stop, even the airlock dropped back down as if there was no pressure in the bucket.

Is this common? How long does it take to get that last 6-8 points?
Right now one is in primary on it's 4th. day.
The other is in secondary (8 days primary, 4th. day in secondary).
They're both at 52 deg. I used a 2 quart starter in both, but when I decanted, I think I poured a lot of the yeast off.
 
What was the recipe (malt and yeast)??...some beers simply never get down to that 1.010 level no matter how badly you'd like them to (although in these cases you generally wouldn't want them to).
 
Partial mash, 3.5 lb 2-row, .5 lb crystal 10, 3 lb dme. mexican lager yeast.
Beersmith said FG should be 1.012
 
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