Dry stout at 1.020

[blacklabbrewer]

What's up everyone? Got a question for you yeast heads. I brewed an all grain dry Irish stout 2 weeks ago with WLP004, OG of 1.046. Expected it to drop into the mid to low teens but it's only at 1.020. Kept fermentation temp at 66 degrees... Maybe a little cool? It was a pretty boring looking fermentation haha. Is there anything I can do to drive final gravity down further? I tasted it and I gotta admit it wasn't too sweet.
Another concern.... I know that if you mash between 148 and 152 you get more fermentables. Well my strike water calc was off and it took me a lot of stirring for 10 minutes to bring the mash down to 152 from 158. Since my grain sat in the warmer water for some time at the beginning of the mash did I affect the fermentability of my wort?

Thanks

 

[doomy86]

Try to raise the temp to the lower 70 F and keep it there for one week. Check if the gravity goes down.