No, don't bottle it at 1.030. What yeast did you use? Usually, I ferment 2 weeks or so at 50 degrees, and then (if not doing a diacetly rest), rack into the carboy and keep it around 50 degrees for a couple of weeks, and then slowing lower the temperature over the period of a week or so until it's at 34 degrees. I then lager it there for about 4 weeks.
So, depending on the yeast you used, you might have not kept it warm enough to finish fermentation before you started the lagering process.
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