Do I have a case of stuck fermentation?

[evsjeep527]

So I've been doing a lot of reading about stuck fermentation and how to fix it, but I'm not sure I actually have a stuck fermentation. Here's the recipe:

Two Blizzards Stout
Brewer: Evan
Beer: Two Blizzards Stout
Style: Irish Dry Stout
Type: Extract w/grain
Size: 5 gallons
Color: 178 HCU

Bitterness: 16 IBU
OG: 1.051

Grain:
.5 lb. British crystal 70-80L
.5 lb. British black patent
.5 lb. Roasted barley
Boil: 60 minutes
2.5 gallons
3 lb. Dark malt extract
3.15 lb. Dark dry malt extract
Hops:
1 oz. Perle (8% AA, 60 min.)

I took a few FG readings over the last few days and I am just below 1.020. I felt that was high, so I pitched a packet of dry Nottingham on Friday and no bubbling still.

I don't have the capacity to brew another batch and then rack this batch onto a yeast cake, so that's out of the question for now.

But what I'm really wondering is, am I actually stuck, or am I just at the high end of the FG range for what I made?

Sorry if this seems like a n00bish question, I've been searching and reading and just haven't found the answers I'm looking for.

 

[malkore]

when did you brew? how long has this been in primary?

I'd say let it sit on the yeast cake another week, take another hydrometer reading.

 

[evsjeep527]

when did you brew? how long has this been in primary?

I'd say let it sit on the yeast cake another week, take another hydrometer reading.

I brewed this batch on 3/21 and it's been in the primary since.