I think my fermentation is stuck!!!

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fat x nub

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I brewed BierMunchers Centinneal Blonde and after nailing the OG the FG is slow to come around. Its been 12 days and i have been stuck at 1.020 (supposed to be 1.008) fo 3 days. Should i just let it chill with the yeast for another week and see what happens? If you guys think its stuck then what methods are there to restart it? Thanks guys
 
What temperature did you mash at? Did you follow the grain bill exactly? What yeast and temperature are you fermenting at?

With these answers we can start to try to narrow it down.
 
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