stalled?

So I helped a friend brew a strong brown ale recently.
OG was 1.07 and we pitched 2 packs of wyeast 1338 (he did not make a starter like I normally would so I was a bit concerned from the beginning).
After a week we were only at 1.05 and i realized it was getting a bit cold so the bucket was brought inside where it was about 70 degrees.
Things got a little more active from there but after another week inside (2 weeks total) we are still only at 1.03.
Should I just give it more time or is there something else I should do at this point?

What's the recipe? How cold was it getting before being brought inside?

A recipe and your process would help us diagnose your problem better!

sorry, brain fart.

6oz victory malt
6oz crystal 80
3oz carapils
2oz roasted barley

10lbs amber lme

2oz perle
2oz tettnanger

2 packets wyeast 1338 pitched at about 75.

Temps were getting down into the low to mid 50's before being brought inside.

So as you know that is way to cold. What was the OG? after warming up make sure to shake it just a little to get the yeast back into suspension.

Oh if under 1.60 both wyeast and white labs say that their package is what you need. (Yes that is up for debate)

What temp did you steep the specialty grains? Most of that will not ferment. Also be sure you're correcting your gravity readings for temp. Mid fifties is cold but should not have hurt the yeast. I would think two packs would be enough, I would expect this to finish closer to 1.020 ish. 1338 is known to be slow, it'll do its job in time. As you've heard before......RDWHAHB!

Cheers!

Grains were steeped at 160 for about 30 minutes and OG was 1.07.

More then enough yeast the low temp was the prob. you should be at about 1.020

I guess I'll just give it another couple weeks before I start to get concerned.

I think it will turn out just fine. Keep us posted.