Transfered Maibock early...advice?

So last night I was transferring my Maibock from primary to secondary for lagering and in my super cocky mind I decided to move the beer and then take the gravity reading...

OG = 1.056
Current = 1.035

It's been fermenting at 50 degrees for 3 weeks (Wyeast 2206, 2 packs with starter). I realize if it's not done I could just throw some dry yeast in to finish it, but I wanted to give the Lager yeast a bit more of a chance. I turned up the temp a few degrees to help it finish up.

Was this a wise idea? Will it still finish up on it's own or did I ruin that chance by moving it off the yeast already?

mash temp?

i'd bring it up to 65F for a few days and see what happens.

mash temp was 153.

Just wanted to give an update on this...I raised the temp to 55 and the thing has been fermenting well. Dropped 5 points last I checked on Saturday. It was at 1.029. It's still fermenting so I'm thinking it will be ok.