I've been lagering this for 8 weeks at 55 degrees and it's still only down to 1.02ish. I agitated the carboys to hopefully rouse the yeast. I'd rather not have to repitch. It should be noted that I started out only around 1.081.
Anyone else finish much lower? These will be bottled so I really don't want to pooch this and have exploding bottles!
Primary: House Rye Blonde
Secondary: Belgian Tripel (zin oak cubes), Raspberry Mead
Aging: Imperial Berliner
Kegged: Belgian Tripel