Last Saturday I brewed a German Pilsner, which I chilled to room temperature (67°F) and pitched my 1200ml starter of Wyeast Bohemian Lager which was also room temperature. OG was 1.043. After pitching the yeast I transferred the carboy to my Inkbird controlled fermenter and lowered the temp to 50°F. Lag time was about 24 hours. Rather than bore you to death with all the details, I'll present the data from my Tilt. I have only swirled the fermenter once and that was when fermentation stalled around 1.030 for 12 hours. After that it dropped to 1.021 and then went back up after another gentle swirl. I'm kind of at a loss as what to do now.