Originally Posted by kdsarch
I am in the process of making my first lager, a Dopplebock. It has been fermenting for almost 5 weeks at 43 degrees F. The recipe called for fermenting for four weeks and thefinal gravity is supposed to be 1.020. I have checked it twice in the past four days, and the current gravity is is holding at 1.030. Should I go ahead and bottle it?
Yep, lagers are notorious for this. That's why I started to swear by the forced ferment test
to determine the limit of attenuation.
For now, follow the suggestion of the others and warm it up to get the fermentation going again. Next time try the FFT and you won't have to guess anymore.