Stuck Fermentation?

[jkuchera]

Hi all, I brewed a winter warmer on 11/7/14 and it seems the fermentation is 'stuck' at 1.023 for the last week. I'm fermenting in a conical using Bavarian Lager yeast at a warm 60 degF. I pulled off yeast a couple times since brewing on 11/7, so I'm worried that I may have pulled off too much or kept the temp too warm. Is there any problem with adding some more yeast to finish it off? Thanks for your help!


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[kombat]

What was the recipe? At what temperature did you mash? How are you measuring the gravity? You mention you used lager yeast, did you conduct the initial fermentation at cooler temperatures or has it been at 60° F the entire time?