Stuck Lager fermentation

[xhuskr]

Being newer to AG and now lager, i'm having some concerns about my recent batch and fermenting. It's been about 30 days of fermenting in kegs in the fridge turned up to highest temp setting. I have no thermometer in the fridge anymore but didn't have a prob when I brewed a lager last year. This time I have 4 gallons in a 5 gallon keg to allow headroom (actually 8 in 2 kegs). I had some bubbling happening he first week, but seems like it died out and did not let off any sulfur smell. Figured the headspace was just doing it's job. I took a gravity reading today in anticipation of transfer and lager for a couple months. I started at 1.070 and now I'm at 1.044...:cross: Obviously not near done..so;
1. repitch some new yeast in same kegs
2. transfer and pitch new yeast
3. transfer and let it do it's work?
4. cry in my non spilled beer
5. open to suggestions

Thanks!

 

[xhuskr]

going with #1 on the list...making a bigger starter to pitch later in the week. Still open to other suggestions while the yeast grows.

 

[Yooper]

This is a tough one! But just to double check, you used a hydrometer (and not a refractometer) to check the SG before calling it stuck at 1.044?

 

[xhuskr]

This is a tough one! But just to double check, you used a hydrometer (and not a refractometer) to check the SG before calling it stuck at 1.044?

yes...I have two kegs of it, so I'm going to double check the other keg tomorrow (time permitting) and go from there. I have the yeast and ready to get a starter going. Thanks for the reply.