I made JZ's Golden Strong a couple of weeks ago, fermentables were 11lbs pils malt, 3lb table sugar. I followed the temperature profile for fermentation, as laid out in his book pitch at 64 and ramp up to 82 over the course of 1 week.
Its been a little over 2 weeks and I checked the gravity last night, and its at 1.017. The beer is still very cloudy, but the krausen has dropped and there are no visual signs of fermentation.
Is it reasonable to assume the yeast is still working away at this after almost 2.5 weeks? The mash temp was low, 149F, so it should have attenuated down much lower than I am at now, recipe said FG was 1.007. Is this yeast slow or am I stuck?