Stuck fermentation

[Pesi]

Good morning people, I brewed up a 5 gal batch of Biermunchers centennial blonde last Tuesday and the gravity has been stuck at 1.020 since Friday. I used a rehydrated packet of Nottingham fermenting in the high fifties and my og was 1.049. I've done this recipe before and the gravity was down to 1.010 within 5 days. Am I just being a worry wort and give it a few more days or should I take some action? If so what should I do? Thanks in advance

Also I'm pretty sure the dude next to me just broke wind, totally not relevant but I admire his courage

 

[badhabit]

If it was my batch I would bring the temp up to mid 60's and give it a few days before I did anything else. Depenind how much ester you like in your blond you could bring up to 70 with the Notty, but again the higher the temp the more ester.

 

[StoutattheDevil]

Lots of variables to check, current temp of the fermenter? Is there still activity in the airlock/carboy? I would bring it to a spot in your house that is a little warmer and of need be, rock the carboy bam and fourth to re introduce the yeast back into solution. This happens a lot with dry yeast if enough is not pitched, temps are getting low, or a yeast nutrient/energizer isn't used.