American Amber ale, brewed on August 19th, so two and a half weeks ago. Used BRY-97 dry yeast. Just made an IPA with the same strain with excellent results. The Amber was mashed at 158, OG of 1.060 and est. final gravity of 1.017. It was a slow fermentation, I believe from not aerating sufficiently. Temp was held at around 62 for the first week and then brought up to 68. A week ago gravity was 1.022. Today checked and same reading. I'm thinking it's just a recipe/mash temp. thing and since I haven't made this recipe before I'm not super worried but I plan to bottle in a week. As long as gravity doesn't keep dropping am I cool to bottle or should I give it an extra week?