Originally Posted by Jason Halter
So when I did another test today, I ran the sample under hot tap water for a while and it measured @ 1.016. As it stands, I have a starter in the fridge of the same everything in my secondary(yeast and DME). But I really don't want to go there. I think that I am leaning towards just letting it warm up for a while and then bottling.
I'm afraid that you dropped out almost all the yeast and if you want to get it any lower you should add the starter. You will need some yeast for priming anyway unless you force-carbonate.
I'm actually doing the same thing to my Maerzen and Doppelbock. I already had the Maerzen at lagering temp for a few weeks. I noticed that the gravity wasn't dropping anynore though there were still fermentable sugars left in the wort. Since I was still 0.2 *P away from my target, I decided to add a about 300ml of Kraeusen and warm it up. Now I'm waiting to hit my target and then I'll crash it into lagering. In the Doppelbock the yeast may have given up since it was still sitting at 50F and not droping anymore while still almost 1 *P away from the FG target.